SV 2" Thick Pork Chops (Boneless)

[Bearcarver]

SV 2" Thick Pork Chops (Boneless)

I never made Pork Chops this thick before, because on the Grill or in a Pan it’s hard to get the inside done without overdoing the outside.
This is another advantage of the Sous Vide. The whole thing gets done the same, inside & out.
I gave up waiting for my stores to have Pork Loin, and pulled a small 8” long section out of my Freezer for Pork Chops.

It was about 8” long so I cut 4 Pork Chops, each about 2” Thick.
Then I Seasoned them with CBP, Garlic Powder, and Onion Powder, put them in Vacuum bags in pairs, added butter, and sealed.
Put both packs in the SV Supreme @ 136° for 3 1/2 hours.
Removed from Bath, put one pack in Ice water for an hour, and then to freezer for a later date.
Removed the other pair, Bagged one by itself & put in Fridge for next night’s Supper.

Then I got to try out my plan—I had bought a Grill bottom pan for searing & Grill marking, because of the problems I had before:
I had trouble searing in a regular Pan without getting the meat done too much, and my Weber Q doesn’t get hot enough to do it either, and I could do it with a torch, but it just takes too long. So this $13 Grill Pan Works Great & only takes a few minutes to get hot & get done!!!
Then I added the sides & we ate—Taters Au Gratin & Apple Sauce.


Then the next night I put the other Single Pork Chop in the SV @ 134° for another 3 1/2 hours, removed, Dried, Seared Grill Marks, and plated with Au Gratin Taters and Green Beans.

BTW: Mrs Bear wasn’t eating much for a few days after her surgery, so after taking Pics, I cut some of my Chop & gave it to her with her little bit of sides.

So that’s about it for now, Thanks for stopping by!!


Bear








An 8” chunk of Boneless Pork Loin cut into 4 Boneless Chops:





4 Chops Dried off & Seasoned with CBP, Garlic powder, and Onion Powder:





4 Chops put in 2 Vacuum Bags with some butter & sealed:





After 3 1/2 hours @ 136°, dried for searing. Other pair went in Ice Water for awhile, and then Frozen:





Searing with Grill Pan:





After Searing with Grill pan, plated with Taters Au Gratin, and Apple Sauce:





Then the next night, the other one gets reheated for 3 1/2 hours @ 134°:





Seared with Grill Marks. Works Great !!





Pork Chop, Au Gratin Taters, and Green Beans:





One more shot to show inside of Pork Chop after SV for 3 1/2 hours in 136°, and then reheated at 134° for another 3 1/2 hours:

[emuleman]

They look delicious! Looks like you are learning all about Sous Vide.

[HawgHeaven]

Dang John, that's pretty!

[zeroghd]

Serious choppage goin on.

[Fishawn]

Excellent! And with Apple sauce ta boot

[SmokinOutBack]

That sliced pic is doing it for me Bear.

[Mark R]

That's pretty much how I been doin it! Cept I sear in the "Q".


Nice work John!

[PitRow]

Very cool bear! One question though. What's the point of cooking the one chop for 3.5 hours one day and refrigerating it, then SV'ing it again the next day for another 3.5 hours? Does it change the texture or anything, or is it just to reheat it the next day?

[Mark R]

Very cool bear! One question though. What's the point of cooking the one chop for 3.5 hours one day and refrigerating it, then SV'ing it again the next day for another 3.5 hours? Does it change the texture or anything, or is it just to reheat it the next day?

I missed that, not necessary...in my opinion.

[HawgHeaven]

I missed that, not necessary...in my opinion.

Yup, IMO, not necessary, just heat and serve.

[Mark R]

Yup, IMO, not necessary, just heat and serve.

I chill them, then sear and EAT!

[Bassman]

Sure looks good John! Always liked moist chops and they're so hard to gauge. Either over or under done usually. for doing them that thick.

[barleypop]

Awesome when there that thick! I don't have a SV so I sear them both sides in the CI and into the oven @ 250°.

[Bearcarver]

Very cool bear! One question though. What's the point of cooking the one chop for 3.5 hours one day and refrigerating it, then SV'ing it again the next day for another 3.5 hours? Does it change the texture or anything, or is it just to reheat it the next day?

I missed that, not necessary...in my opinion.

Yup, IMO, not necessary, just heat and serve.

I did it Exactly as written on the Reheating Chart on "Chef Steps Inc.", and these were 2" Thick:

https://www.chefsteps.com/activities...lmost-anything

Want some more-precise guidance on how to reheat that piece of meat you’ve got stashed away in the fridge? We’ve got some guidelines below. Keep in mind that the size and shape of the meat will dictate how long it takes to heat up.

A slab of meat—like a steak:

0.5 in (10 mm) thick: 20 min reheat time
1 in (25 mm) thick: 1¼ hr reheat time
2 in (50 mm) thick: 3½ hr reheat time
2.5 in (60 mm) thick: 5½ hr reheat time



Bear

[Mark R]

John, you did not do anything "wrong", you followed the directions. The directions are wrong for reheating meat that has already been cooked. At that point, all you need to do is sear it and serve it.

I assume that is a mis-print.

It's a learning process, you are correct to follow direction till you know the process better.