Was totally against sous vide until I tried a pork chop from a buddy's kitchen

He cooked one at 138 for 2 hours then seared it on a cast iron, and I legitimately couldn't believe how juicy it was, has anyone else had that kind of moment where you just had to eat your words?

2 comments

2 Comments

tessa3683d ago

Just to gently push back a little - 138 is actually a bit hot for pork these days. I know we've all been told pork needs to be well done, but the USDA changed their guidelines a few years back. 145 is the official safe temp now, and honestly I've had great results at 136 for thick chops. Lets the meat stay pink and tender without that dry texture. Not saying 138 is bad or anything, just that you could probably go a touch lower and get even better results. Your buddy's method is solid though, that cast iron sear makes all the difference.

tarajenkins3d ago

Old guidelines had good reason behind them though, trichinosis was a real concern back in the day and not everyone has a reliable thermometer. A little carryover heat from a good sear gets you to 145 without drying it out, and that's a safer bet for folks cooking for company.