# Tips/Suggestions for Sirloin Pork Chops

**URL:** <https://community.anovaculinary.com/t/tips-suggestions-for-sirloin-pork-chops/8885>\
**Category:** First Cook Essentials\
**Created:** [August 16, 2017, 3:02am UTC](https://community.anovaculinary.com/t/tips-suggestions-for-sirloin-pork-chops/8885 "2017-08-16T03:02:19Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![JhawkJones](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jhawkjones/32/1421_2.png) [@JhawkJones](https://community.anovaculinary.com/u/JhawkJones)\
**Post date:** [August 18, 2017, 12:09pm UTC](https://community.anovaculinary.com/t/tips-suggestions-for-sirloin-pork-chops/8885/21 "2017-08-18T12:09:40Z")

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I suggest going with a bone-in loin chop. The picture you posted looks like what we call a pork steak in this area. Pork steaks are typically tough and have quite a bit of gristle in them. Best method to cook those is to braise them.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/e/e05649e51b350205da7806b674d0becdd89663d5.jpg)

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [August 18, 2017, 12:36pm UTC](https://community.anovaculinary.com/t/tips-suggestions-for-sirloin-pork-chops/8885/22 "2017-08-18T12:36:46Z")

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@JhawkJones thanks, I appreciate the suggestion! This is the type of chop I do like more - I’ll try that one out for sous vide next time!

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [August 21, 2017, 1:46pm UTC](https://community.anovaculinary.com/t/tips-suggestions-for-sirloin-pork-chops/8885/23 "2017-08-21T13:46:19Z")

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I’ve had success with sirloin pork chops several times this year by first brining them overnight, blotting them dry with paper towels, vacuum packing, then cooking with my Anova @ 135F for 2 1/2 to 3 hours. The brining helps plump up the meat while enhancing its flavour. A quick sear in a very hot cast iron skillet (450F) keeps them tender and juicy. The brining compensates for the contemporary pork we get.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [August 21, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/tips-suggestions-for-sirloin-pork-chops/8885/24 "2017-08-21T13:57:51Z")

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Thanks, @chatnoir I appreciate the tip - I didn’t think of this!

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