Please let me know your opinion: Last night I cooked Berkshire bone-in pork chops (from Ottomanelli in NYC) and feel I overcooked them (both temp and time) partially due to a timing problem w/ our guests.
The chops were bone-in, hand-cut by the butcher to about 1.5" thick, resulting in about 3/4 lb each. Using a 30-qt rice cooker and an Auber PID, I planned to cook them for an hour at 144F. At an hour we were not ready to eat, so rather than pull/chill/re-heat for service, I chose to drop temp to 140F for the 30-40 minutes required before I could take them out and sear.
They were very good, still pink on the interior (though not as pink/rare as I'd have liked).
My questions: Was 144F for an hour too high and/or too long to begin with, and that's why they were overcooked? Secondly, is the technique of dropping temp for a period of time possibly helpful or just ill-advised? Does it accomplish anything (so long as healthy guidelines are maintained)? Thanks.
144F is definitely too high for my taste, so that may have been the problem. I don't think dropping the temp afterward helps, other than to make the collagen conversion go slower (which I don't think you would want). In your example, leaving them in at 144F wouldn't do any harm: certainly there's no risk of overcooking since your bath is the desired final temperature. Try 135F as per Ruth's suggestion and see if you like it better.
A question of my own: does anyone have experience with SV and wild game? Are there any special concerns beyond what you would do with 'regular' meat?
I think 144 for a pork chop is over cooked.. My desired temperature would be in the medium rare to medium range.. But if you are going to sear it, definitely have it at medium rare..