# Bone-in pork chop

**URL:** <https://community.anovaculinary.com/t/bone-in-pork-chop/29391>\
**Category:** Anova Precision® Oven\
**Created:** [October 9, 2021, 9:33am UTC](https://community.anovaculinary.com/t/bone-in-pork-chop/29391 "2021-10-09T09:33:19Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![AFan](https://avatars.discourse-cdn.com/v4/letter/a/8edcca/32.png) [@AFan](https://community.anovaculinary.com/u/AFan)\
**Post date:** [October 9, 2021, 9:33am UTC](https://community.anovaculinary.com/t/bone-in-pork-chop/29391/1 "2021-10-09T09:33:19Z")

</div>

Hi there,

Tried the APO with a nice piece of bone-in pork chop. Here’s my original goals and what I intended to achieve -  
Juicy and soft meat and a nice crispy top just like the Cantonese roast pork.

Steps:

1. Rubbed the whole pork chop with salt, pepper and other dry herbs and seasoning
2. Pricked a lot of holes on the surface of the skin
3. SV the pork chop (55C/6 hours)
4. Refrigerated the pork chop overnight to dry out the skin
5. (next day) Put the probe into the pork chop. Set APO top & rear (250C) and probe (63C) for finishing

Here’s some fails and successes that I would like to share -

Fail -

1. It took shorter time to crisp the pork skin (10 mins at 250C) than I had expected. The reason why I SV the pork chop at such low temperature (step 2 above) was that I was afraid it will take a long time to crisp the skin. Then, the pork chop will be over-cooked. I was wrong.
2. As mentioned in 1), I set the SV temperature too low and i found the pork undercook (though the probe was set to 63 and it reached the targeted temperature during finishing). I was a little worried about the food safety

Success -

1. The skin was refrigerated and dry before I put it back in the APO for step 5. It turned out nice and crispy. I didn’t put any salt on it while grilling. Subject to your taste, you can put different seasoning powder after it’s done.
2. The SV pork was tender (at 55C & 63C), though I found it undercook cook. I ended up cutting smaller piece and fried them in a pan (not most ideal but it’s my first experiment on the thick pork chop). It was still very tender after pan-fry.

That’s what I am going to do for my next attempt -

1. Pricked a lot of holes on the surface of the skin
2. SV the pork chop (above 65C/6 hours).
3. Refrigerated the pork chop overnight to dry out the skin
4. (next day) Set APO top & rear (250C) until the skin is nice and crispy

Appreciate any comments/ corrections.

 ![8082f3fe-56ae-4425-8936-9d0bc6dd5e2d](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/f/febd4191abf93e57c2216c4dc8def68d7e6cd411.jpeg)  
 ![7996e915-e298-4326-84cd-d1f5867f2ac9](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/6/6e5c5825044b5d0cf46f2931244486c347b0b5ed.jpeg)  
 ![b996a5d8-c31f-4e1e-9c84-d1c6c802112a](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/1/1290e62a3585ce368867be7db69299756e91c574.jpeg)  
 ![IMG_1265 2](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/9/9cad6d6db0ee42da4c78348c042abc24ea350d4d.jpeg)

---

<div class="post-metadata">

**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\
**Post date:** [October 12, 2021, 1:49pm UTC](https://community.anovaculinary.com/t/bone-in-pork-chop/29391/2 "2021-10-12T13:49:15Z")

</div>

Love this experiment!!