Drholly got me craving pork with his recent post. So I picked up some bone in loin chops. No Pre-sear on these. Just seasoned them with salt and pepper.
Put into the hot tub at 131 degrees for 3 hours. (I have 2 round tip beef roasts taking a 30 hour swim, or I would have used a higher temp)
I pulled the chops and put in the fridge for 3 hours.
I started to brown them in butter, and I decided to take a temp with the world's fastest RED Thermapen. All 3 chops probed 100 degrees.
This doesn't make any sense to me. Chops were not frozen when they went in, and were about an inch thick. Why did they temp so low?
So I finished cooking them to the proper temp in the pan.
As Hub was coming over, I made a killer mushroom, cream, white wine gravy.
The whole meal was excellent!
This is my second SV cook of chops. I am not sold that SV improves these thin lean chops. I think a brine helps these more than SV.
