Just got a sous vide for Christmas! Two-inch thick pork chops at 140 for 2.5 hours, unreal.

by tsunamipanda

6 Comments

  1. Fr33brd

    Looks great! If you like tenderloin, do one or two of those at 138 for the same time, followed by a 15 minute ice bath and then seared. So tender.

  2. JimiAndTheJamz

    A pork chop out of the Sous vide can blow a persons mind.

  3. MakeItTrizzle

    I swear, pork chops are the no.1 best thing to do in the sous vide.

  4. I literally bought some of these this morning and was going to look up how to cook them. Mine are thinner though

  5. faulkyfaulkfaulk

    I’ve found pork to be the biggest revolution for me with the sv. Still juicy even as left overs.

  6. TactLacker710

    Like everyone else thicc pork is where sous vide shines! I like 137 for just a little bit of pink. So juicy!

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