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Home > posts > 2016 > 09 > Sous Vide Pork Chop and Kabocha Squash
Sous Vide Pork Chop and Kabocha Squash Friday, September 30, 2016, 05:19 PM
Meredith was out of town so I tried to make something she usually doesn't like: pork chops. I bought a bone-in (rib I think?) pork chop. I followed Serious Eats (Local Copy 1). I used salt and pepper on the pork chops and then I added some diced garlic, rosemary, and a Tbsp of butter to the bag. I did it at 142.5F (In between the table's temps) for about an hour and a half.
I decided to sear it in the grill pan so I needed more oil than usual since it would be below the "grates". I got it super hot with a bit of butter. It was searing pretty nicely, though splattering everywhere. Then I smelled the leftover liquid from the sous vide bag and it smelled amazing. I figured that in addition to following Serious Eats and adding more aromatics after the turn, I would also add the contents from this bag. Big mistake! I didn't think that some of the bag was water (from the pork and also butter is 20% water). Well, that caused the oil to super, super splatter and create a literal FIREBALL in the kitchen. Woah! Thankfully, it extinguished itself before I had to interviene. oops! I'll be more careful next time.
Either way, the pork was cooked really well as you can see from the picture. It was really moist and flavorful, though I did have to work around some fat.
However, will all that, there still were no grill lines!
I also made Kabocha squash (30 min at 400, flipped half way). I tried to cut it smaller but it was still a tight fit on the pan. Good though!
U: guest, P: name of my dog, all lower case ↩