Local market has frenched bone in pork chops that are about 1.5” thick. I season with salt, pepper, “special shit”, brown sugar. Vacuum seal with rosemary and sous vide for 3 hours at 135 F. Preheat iron skillet with vegetable oil on high until oil smokes. Add in a few tablespoons of butter, then sear all sides, and spoon oil over top, for a few minutes. Final internal is 145F – 150F. Moist and tender. Would like to kick up the seasoning flavor a bit.
by sd_8888
6 Comments
Try SlapYoMomma or Tony Chacere’s Cajun powders!
I just did some with adobe seasoning. Delicious.
Tajín is awesome with pork
nothing you put inside the bag with the pork (except salt) gets into the pork. mostly it just gets into the bag juice. so unless that’s your goal, it’s better to add flavors and herbs in the pan.
Black pepper gravy.
I do sous vide a lot, but it’s not reverse sear.
When I do reverse sear, I put the meat on a rack over a tray, sprinkle salt on both sides and leave it in the fridge for a day or two. If I think of it, I’ll flip the meat over.
Then I season it and put it in a 200 F oven for as long as it takes for the thermometer to show the center is up to the appropriate temperature. Followed by a sear.
As others have mentioned you are seasoning the bag juice – which I usually cook down to gravy.