Id offer this :
SV your Chop ( or anything else ) to your doneness temp ( the bath temp )
and then use time for the tenderness you want , realizing different cuts of meat
from the same animal have different starting toughness.
at lower temps , that dont over contract the protein , you will retain juiciness
and a longer time 140 F or even better lower temps
dont dry the meat out. 4 hours ? 6 hours ? 8 hours 135 F ? probably all are fine
if the meat is tough to start with .
want to do the sear after the chop is cooked perfectly ?
indeed SV doesn't do mallard at all .
chill the chop to the post that the sear does not heat the meat up over the bath temp.
Done.
most mistakes w SV are a carry over from conventional delta cooking technique
and thinking , where the heat at the surface is higher than the temp at the center
of the meat. time in that hot pan is donees , not tenderness.
