How Would You Cook THIS Chop?
bbq_esq and I are kinda in the same boat. I was on my way here to ask this same question about this baby! I’m SVQ overnight, so I can do a simple finish for service tomorrow. I’m busy most of the day, so need the SV help. This is about 4” thick.
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I do chops like this all the time. In fact I posted a cook last week. I do them in the Recteq at 235 degrees until I pull them at 145 degrees IT. About 90 minutes. That’s it. Perfect every time. -
Big pork chop weekend! I love SV for thicker chops but I’ve never done anything bigger than a 2” chop. When are you serving? I think I’ve done 135 for as long as four hours but presumably you could go longer with that thing. I don’t think you could reverse sear it in 90 minutes unless you wanted to split itComment
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138-140F in sous vide...BUT 4" inches thick. Wowsers! Overnight will be more than adequate, although perhaps a lot of purge; use it for a pan sauce. Slap onto some screamin' hot metal (Grill Grates for the win) for a minute or so per side for a deep sear/crust. Chow down! I'm jealous.Comment
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I stopped sving pork chops. I just put them on a hot grill (about 400), covered, for x minutes per side. X is anywhere between 6 to 9 minutes depending on how thick the chop is. For that chop I’d do 8 minutes per side. No rub just plain and then salt and pepper to taste. For me that brings out the natural flavors in the pork. FYI my chops are boneless and pretty well trimmed of fat as that can flare up and over-char the meat and my grill is a gasser.Comment
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Next time you do big chops, check out this recipe. I’ve made 3 or 4 times. It’s REALLY good.
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