Evidently my pan sauce needs work, second go at making one. Tasted good but would reduce further next time.
Pork chop dry brined for 8 hours + pepper and garlic. Bagged and then frozen until I felt like making it. Straight from freezer to bath at 137f for 3 hours. Removed from bath, placed in ice water for 10 minutes. Then removed from bag, pat extremely dry and placed in fridge on a wire rack until my pan was ready.
Stainless steel pan, beef tallow. Seared off both sides for about a minute, then rendered the fat a bit. Likely could’ve reversed this order and not needed the beef tallow but alas I did not. Dropped heat, butter basted with rosemary, thyme and garlic.
Set aside on wire rack while I worked on sauce. Diced shallots and garlic in to scrape up some fond. Deglazed with some wine and reduced until almost gone. Then Apple juice, heavy cream and chicken stock. Reduced until (what I thought was) desired. Salt and pepper to taste, cut the heat and whisked in cold butter.
Obviously started eating before I realized I forgot my sauce, hence. missing pieces. No regrets would do it again.
by GPadrino
2 Comments
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I’m glad you are working to perfection even if you know it’s not yet 100%, that’s more than the home cook would do as they call it a day when “tastes good enough for them” or “their family loved it”.
My recommendations for you to turn your home cooked meal to professional standards is drop that temp. You want to see some pink in your final result. I would do 133.5 for 2 hours (at 3 hours a specific protein breaks down and allows the juice to leach out). Then I would sear for less time than whatever you did.
Thirdly, I would go for something a little higher quality of meat. Find butchers with local farm ties. Bonus tip: use butchers that source their meat from farmers that high quality restaurants use. For example several Michelin starred restaurant in Chicago gets their pork from Slagel Farms. You can do that too by finding butchers that source their meat from Slagel Farms. Starting out with quality meat impacts a lot. I don’t see juices flowing from yours but source quality and you will. Also get the bone out of the plating.
Best, on your cooking journey.