Plating Perfect Pork Chops with CVap

One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring – or even having to check on it. For this blog post I got some beautiful Berkshire pork chops from Fossil Farms. I brined them in a 5% salt solution with honey and fresh thyme for two hours. What I wanted to accomplish was to have the pork chops done and ready for plating later in the day. I set up my CVap Cook/Hold to Doneness 140°F and Browning of 0. Once the CVap came to temperature and the display read “LOAD” I seared the chops and placed them on a rack inside a hotel pan.
place pork chops into pan for searing
pork chops seared in pan
The internal temperature of the chops at that point after searing was 85° F.
Temp of 85F after searing
Once all the chops were seared and in the pan, off to the CVap they went.
Pork chops emerging from the oven.
With the CVap set to 145°F, all I had to do was wait for the moisture inside the chops to equalize with the moisture in the water pan. The Browning was set to 0 so the air temperature was 145° as well. Basically, I was using a sous-vide method without putting the chops into a bag. A few hours later I made a starch and a vegetable to go along with it. When the pan was pulled out of the CVap, all the chops were at precisely 145°F.

Pork chops cooked to perfection.
They were of varying thicknesses and weights, but all of the moisture inside the chops equalized to the temperature of the water inside the CVap. Wouldn’t it be nice to have the ability to do this with a large banquet where the party was delayed for some reason or another? When you use CVap to make your proteins this is a no-brainer.

Bringing Cuba to the Table: Embracing the Flavors of the Cuban Sandwich

The Cuban sandwich has made its way onto menus across the country and was iconic in Florida, with its origins in Cuban culture. Here is a simple version, with some added ingredients. I’ve added herbs to the marinade, which is completely optional.

When you order a Cuban sandwich, the meat can often be very dry and overcooked. Let’s face it, we are double-cooking a piece of pork; once in the oven and once on the panini press. Utilizing a CVap® Cook & Hold Oven to prepare the mojo pork makes it possible to cook to a specific temperature, without exceeding that temp.

Another great advantage to using a CVap Cook & Hold Oven is the High Yield option, because it will maintain the meat’s juiciness and maximize yield. In this case, we are using a piece of pork for the mojo that generally has low yield results. Because the oven calculates the best heat curve during the cook cycle, we can achieve the maximum number of servings from the pork. That translates to a couple of extra Cuban Sandwiches for you!

Mojo Pork Marinade Ingredients

  • 6 pounds, 2 pieces boneless pork shoulder
  • 2 each oranges, zested & juiced
  • 2 each lemons, zested & juiced
  • 3 each limes, zested & Juiced
  • 5 cloves garlic, minced
  • 1 bunch cilantro, chopped
  • 1 bunch oregano, picked & chopped
  • 2 tablespoons cumin, ground
  • 3 tablespoons salt, kosher
  • 1 1/2 tablespoons black pepper, ground

Sandwich Assembly IngredientsYield: 1 Sandwich

  • 1 each soft roll
  • About 4 ounces Cuban pork
  • 1 slice swiss cheese, sliced
  • 2 each dill pickles, sliced
  • 1 tablespoon yellow mustard
  • 1 tablespoon butter

Method of Preparation

  1. Prepare citrus, herbs, and spices for marinade.
  2. In a container or mixing bowl, combine marinade ingredients (except pork). Mix well.
  3. In two zip lock gallon bags, place the pork. Pour the marinade over the pork, equally.
  4. Refrigerator overnight.
  5. Preheat CVap Cook & Hold Oven to Constant Cook Off, 180 F + 4 Browning, 4 Hours.
  6. Place the pork in a hotel pan with the marinade.
  7. Load the pork in the CVap and cook.
  8. Once the pork is cooked, place in a refrigerator to cool; about three hours.
  9. Thinly slice the pork and reserve for assembly.

Mojo Pork in zip bag


  1. Preheat flat Panini press to 350°F.
  2. Slice the roll in half all the way through.
  3. Spread the mustard on one side of the bread.
  4. Top the mustard with sliced pork, pickles, cheese and other half of roll.
  5. Butter the Panini press and place sandwich on the press.
  6. Cook in the Panini press for 4-5 minutes. You will start to see the cheese melting off the sides and the bread should be nice and golden brown before removed.

Cuban Sandwich