Here are 2 thick cut pork chops after a 6 hour, 138 degree water bath in my Demi Sous Vide Supreme. I seasoned them with
Smokin Guns Hot rub prior to bagging them.
After a 2 minute sear per side on the SRG.
My plate with boxed hash brown casserole and sauteed spinach with garlic.
Here’s your bite!
I normally will brine pork chops for several hours before cooking them. I honestly expected these to turn out dry since they were
in the bath so long. I was way off base on that as these turned out absolutely tender, moist and delicious!
