# Salted pork has the texture of being brined too long

**URL:** <https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727>\
**Category:** Anova Precision® Cooker\
**Created:** [December 5, 2016, 10:48pm UTC](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727 "2016-12-05T22:48:06Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![William1](https://avatars.discourse-cdn.com/v4/letter/w/b4bc9f/32.png) [@William1](https://community.anovaculinary.com/u/William1)\
**Post date:** [December 5, 2016, 10:48pm UTC](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727/1 "2016-12-05T22:48:06Z")

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Tried bone in center cut pork chops last night. Recipe called for seasoning with salt and pepper with a cook time of 80 minutes at 135 degrees. Finished in a fry pan with butter. The chops were ok tender, but were rubbery as if they were brined a little too long. They almost squeaked when chewed. Any suggestions?

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [December 5, 2016, 11:45pm UTC](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727/2 "2016-12-05T23:45:00Z")

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Hmm, that’s interesting. Usually when I have an experience like that I chalk it up to sub-par starting product. Mass processed pork can be a little off sometimes (not in a safety way, just quality). My other guess is maybe too long of a sear? I’ve done this as well haha.

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 6, 2016, 9:59pm UTC](https://community.anovaculinary.com/t/salted-pork-has-the-texture-of-being-brined-too-long/2727/3 "2016-12-06T21:59:53Z")

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135°F is at the low end of temperature for pork chops. While safe the texture could be a little rubbery. Try going up to 145°F for the same time. Texture is a personal thing and it may take a couple of tries to hit on the one you like.