Quick question about pork chops in the SV

ryantt · February 2019

How long do should Norah keep them in the SV. I was thinking 2-3hrs at 135

hoosier_egger · February 2019

I do mine for an hour or so, but if they float longer it's not going to hurt. Cast iron sear for the finish

Carolina Q · February 2019

This guy's supposed to know his stuff... so I've read anyway. http://www.douglasbaldwin.com/sous-vide.html

Also,
https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/

ryantt · February 2019

Carolina Q said:

http://www.douglasbaldwin.com/sous-vide.html

https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/

I’ve got to save this link, it’s a good tool.

ColtsFan said:

I do mine for an hour or so, but if they float longer it's not going to hurt. Cast iron sear for the finish

Thanks Norah is trying some citrus brined pork chops for dinner tonight. I think I’ll let them roll for 90min or so. She sealed them in the bad with the marinade she made so we will see how it goes.

bgebrent · February 2019

An hour works well.

ryantt · February 2019

Thanks @bgebrent. I’ll let Chef Norah Grace make the call on what she wants to do tonight. I’m just here to watch and learn. LOL.

55Kevy · February 2019

I understand that an hour is sufficient, however I always do mine for 2 - 3 hrs at 135 and they turn out great.

Mattman3969 · February 2019

You/Nora will figure out what time and temp you like. This is part of the SV experience just like cooking on the egg. No two sets of tastebuds are alike. For thicker chops I’ll run 135° for 1 1/2hrs. Thinner cops if I decide to SV I’ll run 130° for 1hr then ice water bath before I sear them.

I’m sure between the two of you this Cook is under control.

Quick question about pork chops in the SV

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