So after finishing Culinary Class Wars on Netflix, I was inspired to try making something new for dinner! The hubs requested pork chops, so I said what the hell and brought out the sous vide 🫡
I used locally sourced pork chops seasoned with just salt, pepper, and fresh rosemary at 137F for 2.5 hours. I seared them in a stainless steel pan with canola oil after an ice bath and patting dry, then made a pan sauce with shallots, garlic, red wine vinegar, leftover juice from the sous vide bags, butter, and cornstarch. The cuts are a bit uneven but I’m very pleased with how the sear turned out! (I’ve been notorious for having a very weak sear game in the past so sometimes making steaks scares me still 😂)
For sides I did a mash potato with russet potatoes, milk & Irish butter and pan seared green beans with crispy garlic. I saw a chef from CCW do a tutorial on slicing green onions into ribbons really fast, so I tried that out and used them for garnish! We had a Riesling from Aldi to pair with dinner too because why not. 😋
there’s defs improvements I want to make in the sous vide experimenting department, as always lol. I think I cooked the chops a bit more than I wanted to or let them rest for too long while I was making the pan sauce. They weren’t dry, thank god, but I think they could’ve been a bit more juicy. Still, I’m super happy with how this dish turned out overall. Sous vide pork chops are truly the way to go!!!
by LingLingHello
4 Comments
Why are you hiding them in the garden? (Pork Chops look great)
Nice work. I do mine at 135F and cut them a bit thicker to make sure I can sear sufficiently and still have a good amount of unseared thickness.
I have never seen pork chops cut like that, is that a fancy butcher thing? I usually see them sliced thing which sous vide isn’t the best for.
I still haven’t done pork chops in my SV. I am going to try your same program including the gravy! Well done, it looks deelish.