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Sous Vide Pork Chops

GlennM
GlennM Posts: 1,449
in EggHead Forum
Did these at 142 and then a quick sear with some sauce 




In the bush just East of Cambridge,Ontario 
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Comments

  • HeavyG
    HeavyG Posts: 10,380
    Nice!
    Sous vide was made for pork chops (and chuck roasts).
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Well they look great. 
    Keepin' It Weird in The ATX FBTX
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Yes sir!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Great looking meal!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • caliking
    caliking Posts: 19,780
    That's a fine meal, but the home made ice cream steals the show for me. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,589
    Wow. Quite the eats. Beautiful photos too! Well done!
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  • smbishop
    smbishop Posts: 3,061
    Great plate!  I did the same thing a few days ago, with an Asian Glaze...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • jdMyers
    jdMyers Posts: 1,339
    How did you sous vide the ice cream looks great......... gotcha
    Columbus, Ohio
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  • HeavyG
    HeavyG Posts: 10,380
    jdMyers said:
    How did you sous vide the ice cream looks great......... gotcha

    Using this workflow/process...... gotcha!   :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Carolina Q
    Carolina Q Posts: 14,831
    Did a SV chop last night too. Was going to go 3 hours (2"+ thick), but dozed off until my son called and woke me up! By the time I got off the phone, the pork had been in the pool for nearly 4 hours. Hard to see how 3 hours would have been any better... this was VERY good. Tasty, good texture, juicy. Just SPOG, BTW.

    Tried searing on the stovetop on a CI griddle. Was taking forever so I grabbed my propane torch and finished it off. Worked much better than the griddle.

    Good eats, but too much! Leftovers are in my future!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • HeavyG
    HeavyG Posts: 10,380
    edited April 2020
    DOH!! Helps id the process if you paste the damn link.


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SciAggie
    SciAggie Posts: 6,481
    I was drooling at the pork chops - then I saw the ice cream. Now I want the ice cream.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • loco_engr
    loco_engr Posts: 5,818
    great meal all the way around!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • GlennM
    GlennM Posts: 1,449
    Thanks for the comments. I find 4 or 5 hrs fine for nice thick chops.  You skuld dry them before hitting the grill, it speeds up the Maillard reaction.
     
    In the bush just East of Cambridge,Ontario 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Was going to go 3 hours (2"+ thick), but dozed off until my son called and woke me up! By the time I got off the phone, the pork had been in the pool for nearly 4 hours. Hard to see how 3 hours would have been any better... 

    Don’t think it would have been. It takes time to bring the chop up to the target temp. At that thickness 3.5 to 4 hours is the estimate I have seen. Four to six hours would be a good window. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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