My sous vide adventure: Pork chops
Not a complete success, not a complete failure
My adventure continues you all! This time with some bone in pork chops. Now I said that these were not a complete success nor were they a complete failure, Let me explain.
I done a little research and decided I was going to cook the pork chops at 141 degrees F for about three hours, which is probably longer than I needed to but since it was pork I wanted to make sure it was pasteurized and safe. After the time was up I dropped the bags into some cold water to stop the cooking process. When I cut the bags open and removed the pork they felt very tender. I was going to sear them on the grill, so I had it heated up and ready.
I think this is were it went wrong FoodTribe. As you see I could not even get good sear marks, I am not sure if it was due to the lack of fat it was not flaming up enough or my grill is getting a little weak. In my quest for a nice sear I left them on the grill longer than I should have. Looking back now I should have seared them on the stove in a hot cast iron skillet with a little butter.
The result was pork chops that were not as tender or juicy as I was hoping for but they did have a great pork flavor. They were in no way bad but not as good as I hoped, as I said I think it was my fault for not searing them in a skillet so the sear would happen much faster. With a little spicy BBQ sauce they were still tasty.
What I am learning in all of this is that the sous vide part of the cook is really forgiving but that searing is not. This is why it is a adventure you all, try and learn and try again. I will definitely try pork chops again but I will sear them on the stove next time.
If you have any tips or tricks leave them in the comments below. Stay safe out there you all! I love you FoodTribe!
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Comments (17)
Perhaps you should set the grill to max temperature
I did! Thanks though for trying to be helpful
Huh weird then...
It is an experiment and as such not all results are perfect. Did you dry the chops before searing? They should be bone dry. 3 hours in the bath is getting towards the maximum time they should be in there. 1 hour is fine but it is a game of trial and error until you find what suits you. Keep on enjoying Doug 👍
Yes , they were completely dry. If you notice I was having a hard time getting grill marks. That is why I wonder about the grill.
Trust me I am not giving up. I am not that easily defeated.
Good to read 👍
Interesting. 🤔
I think it was my fault. I also think my grill might be getting low on propane.
Well for twice the price of a cylinder I saw that there are propane delivery services
Does the sous-vide bag end up with stock that you could use to do a sauce? 🤔
Yes it does!
Can't wait to hear the next time you do chops
I hope they turn out better. Stay tuned!