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?

3 comments

3 Comments

tessa3681mo 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.

tarajenkins1mo 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.

skyler_adams1mo ago

Honestly I had the exact same moment with a ribeye a few years back. Tessa368 is spot on about 138 being a little conservative for pork now though - I usually do boneless chops at 134 for an hour and a half, then a quick sear in ghee. The key is patting the meat bone dry before the cast iron hits it, otherwise you get that steamed crust instead of a proper sear. If your buddy's working with a thick cut, tell him to try a 30 second butter baste after the flip. That extra fat kicks up the crust game way more than you'd expect.