Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Old Hickory on July 26, 2014, 06:11:28 PM

Title: SV Cajun Pork Chops
Post by: Old Hickory on July 26, 2014, 06:11:28 PM

This is my first try at SV cooking.  Decided on some nice bone in 1 1/4" loin pork chops.  A tip of the hat to LVC for his previous post with the spices and veggies.

(https://lh4.googleusercontent.com/-b8abtTMpVUU/U7B7Mf4esrI/AAAAAAAADtg/p-22lfxe5R8/s512/IMG_0143.JPG)

I have had the slow cooker for years sooooo why not give this a try.

(https://lh4.googleusercontent.com/-4QU59g75S6E/U7B7Qqp9GgI/AAAAAAAADto/NqAePgeMbjk/s512/IMG_0147.JPG)

Seasoned after a 1 hr. cold smoke.

(https://lh3.googleusercontent.com/-lRHoRqPnh2s/U7B7RrzoHFI/AAAAAAAADtw/6cRHfY_BYkE/s512/IMG_0148.JPG)

After 3 1/2 hr. SV @ 140*

Braised in a Dutch Oven covered for 1 hr.

(https://lh6.googleusercontent.com/-YzfBmir5vcI/U7B7WjvnyRI/AAAAAAAADt4/HI17AnbyhJ8/s512/IMG_0153.JPG)

With fresh corn and home made potato salad.  Should have rotated the plate.

(https://lh4.googleusercontent.com/-tUUhXIQOZZY/U7B7Yct6jaI/AAAAAAAADuA/2HfFI5V0fpo/s512/IMG_0155.JPG)

The taste was great, but the meat was tough.  I usually use the Jaccard and tenderize pork chops, but I wanted to test the SV method.  They suggest 2 hr. to 8 hr. SV.  Next time I will tenderize and cook for 7 hr.  A learning curve is necessary for me.

 

Title: Re: SV Cajun Pork Chops
Post by: sparky on July 26, 2014, 06:13:32 PM

chops look great.  I'm going to need more corn on my plate plz. 

Title: Re: SV Cajun Pork Chops
Post by: sliding_billy on July 26, 2014, 06:20:52 PM

Quote from: sparky on July 26, 2014, 06:13:32 PM

chops look great.  I'm going to need more corn on my plate plz.

+1.  Where's the rest of that ear?  :D

Title: Re: SV Cajun Pork Chops
Post by: HighOnSmoke on July 26, 2014, 06:33:21 PM

Looks good to me!

Title: Re: SV Cajun Pork Chops
Post by: ACW3 on July 26, 2014, 06:39:42 PM

I have not tried any sous vide pork yet.  Having cooked a lot of pork butts, I know it takes a long time to get tender meat (without having to resort to using Tenda-Rub).  I would probably err to a much longer time.  I will learn from your experience.

Art

Remember, this sous vide is a learning process for a number of us.

Title: SV Cajun Pork Chops
Post by: Pappymn on July 26, 2014, 07:46:44 PM

Quote from: sliding_billy on July 26, 2014, 06:20:52 PM

Quote from: sparky on July 26, 2014, 06:13:32 PM

chops look great.  I'm going to need more corn on my plate plz.

+1.  Where's the rest of that ear?  :D

X2

Title: Re: SV Cajun Pork Chops
Post by: spuds on July 26, 2014, 11:34:38 PM

nice job,yup,1.25 inch is pretty thick,definitely want a longer cook,thanks for the shared knowledge,much appreciated!

Title: Re: SV Cajun Pork Chops
Post by: muebe on July 27, 2014, 01:05:04 AM

I think the braising caused your issue with toughness. A quick sear is all you need for SV chops.

Title: Re: SV Cajun Pork Chops
Post by: Old Hickory on July 28, 2014, 03:46:34 PM

Mike, a quick sear after a longer cook time should work.  Cook the veggies before then add the chops,,,,,,,,,,,,,,,,, and yes more and bigger ear of corn. :) ;) 

Title: Re: SV Cajun Pork Chops
Post by: Las Vegan Cajun on August 11, 2014, 10:29:58 AM

Quote from: muebe on July 27, 2014, 01:05:04 AM

I think the braising caused your issue with toughness. A quick sear is all you need for SV chops.

I would agree with that too. ;)