I thought I had sous vide pretty dialed in chicken has been consistent for me but pork chops keep throwing curveballs.
Last weekend I ran a thick, bone-in chop at 140°F for about 2 hours. It came out safe, nicely pink, but the texture was… off. Not dry just slightly mealy instead of tender. On a second try, I dropped to 135°F, and the texture improved quite a bit, but now I’m second-guessing whether I gave it enough time at temp for a thicker cut.
From what I understand, pork proteins (myosin vs. actin) behave a bit differently than beef, so maybe I’m just hitting the wrong window.
For those who’ve really dialed in pork chops:
- Is there a “sweet spot” temp range that gives you that juicy but still structured bite?
- Do you adjust time significantly for thicker, bone-in cuts at lower temps?
- And how much does the cut itself (loin vs. rib chop) actually change the outcome?
What I’ve tried so far:
- 140°F / 2 hrs → slightly mealy texture
- 135°F / 2 hrs → better, but less confidence on timing
- Thick, bone-in chops → inconsistent results
Would love to hear what’s worked for others, this one’s been more finicky than I expected.
