Monday, February 27, 2012
Sous Vide Pork Chops with Currywurst Dry Rub
I started off with a few pork chops I sliced out of a whole pork loin. I left the fat on as I know even in the sous vide the pork can dry out, as the first time I tried out sous vide pork chops they were a bit on the dry side. So there the fat and the temp will help control the moisture. I think I just took my temp a little too high the first time I tried it. This time I am using a 138 F temp for 2 hours.
After rubbing the dry rub on to the chops, they were placed in the bag and cooked for 2 hours at 138 F. While not looking so great out of the bag, the aroma was fantastic. After a quick dry off I placed the cooked chops in a smoking hot oiled grill pan and seared each side a minute, then rotated 90 degrees for another minute, before flipping over and searing on a cross hatch pattern on the opposite side.
Mick Dimas, Culinary M.C. Co-owner of Add Thyme, a great place to take cooking classes in San Francisco.