Pork chop

So I followed cooking times for a beautiful 1 1/2 inch porterhouse pork chop, I cooked it at 55 C for 2.5 hours, then quickly pan seared.....

The inside felt like overcooked meat, basically like meat that had sat in a hot water bath for 2.5 hours....dry and overcooked...what am I missing? How short of a time should I have cooked it for, it. I may need to buy the fancy thermometer and hypodermic probe so the meat will just tell me when its reach internal temp. I am also under the impression that you cant overcook in sous vide bath, but that meat definitely felt overcooked.

Looking forward to your answer!

Shawn

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grant

It should have been fine at that time/temp. I would only cook it for 60 min at that temp. 55c is pretty low for pork as well. Most people dont like it under 60C I find.

Brendan_Lee_56950

I normally do pork chops at 61C for about an hour to hour and half depending on thickness. Was the whole chop that consistency? If it's a porterhouse you are dealing with different cuts within the same chop.

shawn_68198

Thanks, I will try that again...Do you put any oil in the bag with the pork? Brining?

So if its 55 inside, does the searing carry it much farther, say if it gets 2 mins on each side or so?

grant

visit this thread:

http://forum.chefsteps.com/discussion/comment/3112/#Comment_3112

you should be pre searing before then again after for best results.

Johan_Edstrom_5586

I do some pork, like pork tenderloin at 57, often assuming that I am going to torch it pretty hard, pork chops with a bone at 55 sounds "low" as others have indicated. You shouldn't need anything in the bag and you don't want salty stuff in there.

Brendan_Lee_56950

2 minutes of sear on each side sounds like a lot to me. I like to presear and post-sear like grant recommends.

Samuel_68313

I might just revisit this thread as I had some average results with a pork chop I did the other day.

Pork was a bone in ~2.5inch thick good quality

12 hour brine:

1kg water

60g salt

30g sugar

Star anise

Sage

Garlic

I dried them off and did a heavy sear in a cast iron pan, the sear was great actually, took maybe a minute per side. The meat class really helped with my searing technique I have to say. After searing I threw a table spoon of water to deglaze and a little butter into the hot pan, with a little garlic and sage, and set aside.

I then cooked them at 63 for two hours before serving. I couldn't do a post sear because my extractor fan has broken and frankly I didn't feel like completely smoking out my apartment with guests there. To finish I sprinkled with some rock salt and pepper and poured over the butter and juice from the pan.

It was nice, but it was pretty pink to the point of maybe being off putting to some people (I would assume, no one said anything, good guests hey?), I don't know if that was the brine or not, the flavour was pretty good but it was all a bit underwhelming. The texture was good but again, not great. The more pork I cook the more I lean towards not brining as I don't generally find myself enjoying the texture as much as unbrined pork.

I can't say anything was specifically bad about it because it wasn't, it more just felt like it wasn't quite as good as it should have been.

How are people generally doing individual bone in pork chops? Exact time/temp and brine info appreciated!

Brendan_Lee_56950

63C is usually my temperature. I just did a whole loin last night at 63C for 9h but it's essentially the same cut of pork minus the bones. I don't mind the pink at all but I could definitely see how it could be off putting. I don't usually brine because I'm lazy but I actually only prefer the brined texture on tenderloin because it can get too soft for my liking. Chops/loin I don't really care for the extra firmness.

Jack_Mayer_85396

Thanks @Brendan, I just got a nice 2.5# pork loin on sale and was wondering about brining it ... I am also lazy and was wondering if I'm really missing out by not brining? I've usually done 61/62C for temp, do I really need 9hrs? I bag it up with some herb de provence, olive oil and s&p; any suggestions? It's mostly for sandwiches after the initial dinner. Thanks and Cheers!

tshewman

I'm in the weird category as I typically prefer mine at about 58C. Brining is almost essential for pork regardless of cut (IMHO) fr best results. That said, I personally use oil, sear after always and before sometimes. Searing twice is a little more planning, but is worth the alteration in schedule. IMHO.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Im with @brendan on the pink pork. I started serving it to my friends over a year ago and got some initial frowns at first (58c), last week I wasn't paying attention and it went to 65c, the comments were along the line of this pork is "like" burned :0

Brendan_Lee_56950

@jack out of convenience i've been just throwing the entire loin in the bath when i get home from the store, it comes in that heat shrink wrap and holds up fine at 63C, and then after it's done I let it cool and portion and package for the week, I usually season when I'm retherming it.

Jack_Mayer_85396

@Brendan - thanks, I was thinking about doing exactly that. I wonder if I might get better flavor if I season it and re-bag though ...

Samuel_68313

Yeah I don't mind eating pink pork. But wanted a temp where the majority of pinkness disappeared for my guests, who are often a little iffy about rare/medium rare meat. The level of pink was surprising (to me) for the temp, it was extremely pink.