Dry Meat

I have tried a couple times cooking pork chops at 144 for a little more than an hour and every time it comes out dry. Very dry! Living in central California our tap water is very hard. Should I be using distilled water? Does the mineral content of the water make a difference??

Thanks and I can't wait to get my Joule!

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Comments

Bill_Martin_17506

No, mineral water doesnʻt effect the water temp. IF you are using very THIN pork chops, try dropping your temp down a notch to about 140 and check them at about 40-45 minutes in.. If the chops are VERY lean, but about an inch thick, try dropping the temp down to about 140 for an hour. Very LEAN pork will dry out very quickly, and if these are LOIN chops, they are very lean. Try adding a slosh of olive oil in the bag.

brian_martin2001

I would recommend brining them prior to cooking them. The water really has nothing to do with it, because the food is not in contact with it. I'd give equilibrium brining a shot.

fisher23

I have hard water too, mineral content of your water really doesn't make a difference as far as the cook goes. 140 °F is my preference too, cooking time depends on thickness of your chops. This is what I use: 1/2" pork chop cook 30 minutes, 3/4" pork chop cook 45 minutes and 1" pork chop cook one hour. As @Bill_Martin_17506 said loin chops have the least fat, so any over cooking will end up dry. Another thing that might help, if you are doing a pre-sear cooling immediately after searing also helps. Brining is great for chops as @brian said, especially for loin chops.

wolfiegirl

I'm a HUGE believer that pork should be brined before cooking. Not only does it help keep the chops from being dry but anything you add to the brine will bring flavor to the chops. Garlic, shallots, half a lemon, peppercorns, allspice berries, bay leaves, brown sugar, apple juice....all good flavor enhancers for pork. As for cooking temp....and I assume you're talking about sous vide....I do mine at 134°, 2 hours for 1" or 4 hours for 2", then finish them off with a nice searing.

tshewman

Hi Justin, I would recommend brining pork chops. Many recipes out there but even te basic cs brine will make a difference. Also as others mentioned try a lower temp. I (actually my entire family) prefers 135F/57C. Makes a big difference. Lastly let them rest for 5 min or so in the bag after cooking. To help reabsorb juices.

Martin_411586

Hang on, are you suggesting you have the pork in direct contact with the water? Could that be why you mention the water quality and the pork chops being very very dry?
Please tell me you put the meat in a bag before cooking it :-)

Martin_411586

Justin?

brian_martin2001

I think Justin forgot about his post

Katherine_Hannula_Bral_30514

Try pork chops at 135F. I haven't found the need to brine, but I do buy heritage pork that has some actual color and marbling.