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What do you cook your pork chops with?
Posted on 1/12/17 at 1:54 pm
Posted on 1/12/17 at 1:54 pm
When you guys are cooking you're really thick pork chops sous vide style what are you putting in the bag during the cook?
7
Posted on 1/12/17 at 1:57 pm to Jibbajabba
Olive oil, salt, pepper and a sprig of fresh rosemary.
Posted on 1/12/17 at 2:01 pm to Janky
Usually salt and pepper, finish in skillet with fresh roemary or thyme, minced garlic and laddle melted butter over the pork chop. When the las side is browning put herbs right on top and bast with grease in the pan.
Posted on 1/12/17 at 2:04 pm to golfntiger32
haven't cooked a chop yet but would assume you could be generous/creative with whatever dry herbs/seasonings you want to use ... just don't need to use a marinade in there while sv ...
Posted on 1/12/17 at 2:05 pm to Jibbajabba
An oven at 375 or a barbq pit
Posted on 1/12/17 at 2:08 pm to Jibbajabba
Skillet or on the grill
Posted on 1/12/17 at 2:11 pm to LakeViewLSU
Not one, but two smartasses 
Posted on 1/12/17 at 2:13 pm to Jibbajabba
I did some with cracked salt/pepper and some with a seasoning blend called "aye yie yie". I preferred the mixed blend since it had garlic and onion flavoring.
Anova must've read post post last week. The app update is nice. Much improved.
Anova must've read post post last week. The app update is nice. Much improved.
This post was edited on 1/12/17 at 2:16 pm
Posted on 1/12/17 at 2:16 pm to Jibbajabba
A garlic, onion, and bacon marinade that has previously been sous vide.
Posted on 1/12/17 at 2:23 pm to Jibbajabba
Season generously with salt and pepper, lil butter and fresh rosemary and thyme
Posted on 1/12/17 at 2:31 pm to LSUvegasbombed
What oils do y'all use when skillet searing? I bought safflower to try.. highest smoke point I could find. Hoping to avoid smoking up kitchen like olive erl was doing
Posted on 1/13/17 at 11:23 am to Uncle JackD
What oils do y'all use when skillet searing?
Use a little hog lard.
Use a little hog lard.
Posted on 1/13/17 at 5:16 pm to Jibbajabba
So apparently sous vide is the new TD fad.
Sweet.
Sweet.
Posted on 1/16/17 at 1:10 pm to bdevill
quote:
What oils do y'all use when skillet searing?
You can trim the fat off the pork chop and render the fat down and use that, if you don't have good quality hog lard on hand.
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