Pork chops

Hi.
I'm new to sous vide cooking and My first go at it was Today. I had a big piece of pork that i cut 15 mm steaks from. I think that i may have cut the pork wrong. Because i let the chops cook at 65 c for 70 min. But the chops wasn't tender

.

Dont know what i did wrong? :S
Please help

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Comments

Corey_37766

65 C is a little high (in my opinion) for sous vide pork chops - try 61 C. You may also want to try brining it beforehand.

Chris_Young_80640

Agree, I prefer 140 °F / 60 °C for a pork chop, as 65 °C is significantly tougher and dryer. I also recommend brining for pork chops.

Leigh_Jones_66597

I've done pork loin frequently. I think that's a boneless cut that takes the meat that would be used for pork chops but as one large hunk that is sold sealed inside of a tube of plastic. I'd cook it whole rather than slice steaks from it because it retains moisture better than way. After it has been finished, I slice it like a roast. It's more tender when a little bit on the pink side. I can do no short (under 10 hours) sous vide cooking on weekdays -- have to do dinner too quickly -- so typically I've cooked it for 6 to 24 hours at 136-138 F when I get home and throw it on the barbecue. Biggest enemy here is a flame-up that runs the core temperature up. Best results are obtained when the fat layer is on while in the cooking bag. My family prefers I remove the fat layer before serving, so I usually cut 95% of the fat off with a knife prior to barbecuing. If your preference is to leave the fat layer on, then I suggest scoring a cross-hatch pattern into it to help it render, then watch it on the barbecue because it's like a barrel of gasoline.

wolfiegirl

Sous vide is magic with pork chops. The texture is fabulous ( I do 134 / 2 hours). But for moistness, you have to brine first. If it's pork, in my kitchen it's gonna get the brine treatment first. That's where the moistness will come from. Texture from the sv and moisture from the brine.