SV Cajun Pork Chops

[Old Hickory]

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.



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



Seasoned after a 1 hr. cold smoke.



After 3 1/2 hr. SV @ 140*

Braised in a Dutch Oven covered for 1 hr.



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



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.

 

[sparky]

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

[sliding_billy]

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

+1.  Where's the rest of that ear? 

[HighOnSmoke]

Looks good to me!

[ACW3]

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.

[Pappymn]

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

+1.  Where's the rest of that ear? 

X2

[spuds]

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

[muebe]

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

[Old Hickory]

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.  

[Las Vegan Cajun]

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.