For my first meal back home, I heated up a frozen Fatted Calf smoked pork chop in my SousVide Supreme (set at 130 F) for 30 minutes. While the chop heated in the bath, I nuked some leftover braised cabbage and some frozen green beans and butter which I later seasoned with salt and Dukka.
I took the chop out of the vacuum pack, dried it off, and seared it in my cast iron skillet in some melted lard.
Here’s my final plate (Fitbomb and I split the chop):
Maybe I’m dumb, but I thought smoked pork chops were already cooked. That’s why I only set my SousVide Supreme to 130 F. Our chop, post-searing, was really rare, especially right near the bone. When I heat up our last chop in the freezer, I’m gonna set the water bath to 140 F before I sear it.
How’d it taste? Nice and smoky with hints of hard cider.2
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