The last two times I’ve made sous vide pork chops, they’ve come out overdone. Still tasty, but I know I can do better. I’m hoping someone here can help. I’ll describe my process…
• start with pork loin, cut into 1.5” chops
• season/salt
• vacuum seal and sous vide at 130 for 3 hours
• Weber gas grill preheated to max
• sear on both sides
• rest and serve
While grilling, I’m looking for a decent crust, but in order to get one, they’ve seem to overcook. Should I preheat my cast iron pizza stone on the grill, and sear on there for more surface area? Oil the grates? Set the sous vide even lower? Rest in the fridge before grilling? I’m open to trying just about anything. The chops in the photo are about to be dropped in the warm water!
by Last_Respond6300
5 Comments
Didn’t read the title, but that is a beautiful Brittany. 10/10
Dog
Try preheating a cast iron skillet or griddle on the grill and sear in that. I find that the full even contact of a hot surface will get me the sear I’m looking for faster than trying to achieve it on grill grates.
Something to play with at least!
Edit: I didn’t see any of your possible solutions before I posted— honestly all of them sound like worth a shot except for lowering your sous vide temp. I think 130 should be fine. Just play around with how you finish! I’ve never done it but I’ve seen people suggest putting your protein in the freezer for 5-10 min before searing to help 🤷🏻♀️
I have a Weber gas grill too and it really doesn’t get hot enough, even on the sear zone or whatever it’s called. I got a regulator to allow more gas flow and that does the trick, but even so you’re better off on a cast iron pan, or if you really want to grill use charcoal. Gas grills just don’t get hot enough imo
I just did this last night. After sous vide bath I ran them under cold water for about 5 minutes then into the fridge for 15 minutes. Threw them on Blackstone to sear them. Finished with a mustard cream sauce.
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