Pork Chops in the Tub

[Pappymn]

First voyage into uncharted waters(at least for me)

Decided to Pre-sear the loin chops in bacon fat based on online reviews.




Got my Anova set-up with Muebe's help.



Into the water bath at 139 degrees for 4 hours.

Pulled and did a very quick post-sear to tighten it up a bit.

These came out good, but not blown away. I think the lean loin is tough to improve on with SV.



Any suggestions are always welcome.

[CDN Smoker]

I don't have a hot tube pump yet but I would like to learn.

Chefsteps app said 45min @143F.

Why did you decide 139F for 4hrs?

[IR2dum]

Pappy, that plate looks delicious. Are those mashed potatoes? What is the green stuff mixed in? I like the looks of that.

[sparky]

food looks great pappy.  how did you like your anova?  what is easy to use and set up?

[Pappymn]

I don't have a hot tube pump yet but I would like to learn.

Chefsteps app said 45min @143F.

Why did you decide 139F for 4hrs?

I hear yah brother. I have my doubts on some of those Chefsteps.com numbers.

According to the Douglasbradley.com site that Muebe posted, the 2 inch chops I cooked need 2.5 hours at 139 degrees to kill all the creepy crawlies.

That site has WAY to much math for this idiot.....

[Pappymn]

food looks great pappy.  how did you like your anova?  what is easy to use and set up?

Anova could not be easier. And it is very quiet. Very solid build quality.

[Pappymn]

Pappy, that plate looks delicious. Are those mashed potatoes? What is the green stuff mixed in? I like the looks of that.

Chives buddy. Love them in my taters. I guess that counts as a vegetable

[HighOnSmoke]

Awesome first cook in the hot tub Pappy! The pre-sear may have had something to do with the loin chops
not being like you envisioned them.  I do loin chops at 138 for 4 hours, then sear and they come out very juicy
and tender!

[sliding_billy]

Looks pretty good from here.

[Las Vegan Cajun]

Great looking loins. 

Gotta give credit to muebe he is wealth of cooking knowledge. 

[pz]

Awesome first cook in the hot tub Pappy! The pre-sear may have had something to do with the loin chops
not being like you envisioned them.  I do loin chops at 138 for 4 hours, then sear and they come out very juicy
and tender!

I would tend to agree - we've done loin chops several times and always a post sear.  Turned out tender and juicy each time.  Did not season until time to sear as the salts tend to osmotically draw moisture out of the meat.

Although everyone needs to do their own research, I personally am not worried about pork and the disease caused by the parasite trichinella spiralis since the FDA made it illegal to feed meat scraps to pigs. These days one is more likely to contract that disease by eating wild game (carnivorous) than from pork.  In fact, I've enjoyed my pork tenderloin on the pink side for the past couple of decades.  In fact, according to the CDC, freezing pork less than 6 inches thick for 20 days at 5°F (-15°C) will kill the parasite (does not work with wild game because the parasites tend to be freeze resistant.

[muebe]

Pappy great job getting that Anova right side up

I believe that the pre-sear is not needed. Just put them in the bath and then put them in the fridge still bagged when done to cool(about 20 minutes). Then get a skillet screaming hot and sear them for one minute a side. Should end up with very juicy chops cooked to perfection.

[Pam Gould]

Pappy great job getting that Anova right side up

I believe that the pre-sear is not needed. Just put them in the bath and then put them in the fridge still bagged when done to cool(about 20 minutes). Then get a skillet screaming hot and sear them for one minute a side. Should end up with very juicy chops cooked to perfection.

Muebe..why chill them afterwards? enquiring minds..Pam  .☆´¯`•.¸¸. ི♥ྀ.

[Scallywag]

Looks great Pappy.. this hot tub cooking is pretty cool.

[muebe]

Pappy great job getting that Anova right side up

I believe that the pre-sear is not needed. Just put them in the bath and then put them in the fridge still bagged when done to cool(about 20 minutes). Then get a skillet screaming hot and sear them for one minute a side. Should end up with very juicy chops cooked to perfection.

Muebe..why chill them afterwards? enquiring minds..Pam  .☆´¯`•.¸¸. ི♥ྀ.

The point of SV cooking is that when you take the protein or whatever your cooking out of the bag it is done and ready to eat. There is no additional cooking required.

When you take them out of the bath they are at 138F or whatever you set the bath to. The liquids have been pushed out of the meat some and if you go right to a hot skillet when they are at 138F then you are defeating the whole purpose of SV because they are already cooked. At 138F they are only going to get hotter in a skillet and cook more internally.

By chilling them the cooling of the meat will allow the liquids to be drawn back into the meat. And when you sear them in a hot skillet you can get a nice color on them and not worry about them being over cooked.