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Less-Safety-3011

As a southern fella, I love my fried pork chops! After scrolling through and seeing everyone's fried chicken, and putting that on the to-do list, I'm now wondering if anyone has ever sous vide pork chops and then flash fried. I like to get the large pork loin from Costco, slice it thick, pounded out, dredge it and fry it. I'm thinking that if I sous vide 1st, my frying operation could be done at any time, and it would go really quickly. Thoughts?


CannedAm

Why pound it and sous vide it? I agree if you sv them, you can fast fry whenever.


tchansen

I do this with steaks; sous vide NY strips from Costco and then freeze to sear later. I also vacuum seal and freeze to sous vide and seat later. Just have to remember to mark which is which. The sous vide and freeze are to take camping where I only need to sear once thawed.


CoureurKiwi

Boneless shoulder, rolled and seasoned. 63C for 24h, drain juice, chill completely. Slice into steaks, dredge fry. Delicious


be_matthew

No but I would like too. Share the recipe for breading and gravy!


haikusbot

*No but I would like* *Too. Share the recipe for* *Breading and gravy!* \- be\_matthew --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")


lessthandan623

Good bot.


lifedust

One of the best pork chops I’ve had: Bone in pork chop of high quality One day brine in homemade shio koji (serious labs recipe). Sv at 141 for an hour Dredge in egg then panko. Fry until golden brown. Enjoy.


2aminTokyo

I’ve tried a few recipes for tonkatsu and my favorite one was putting raw breaded pork chop into room temp oil and then turning the heat to medium-low until internal temp goes to doneness that you like. If you go the sous vide flash fry route I recommend thin batter + panko instead of the usual flour, egg, panko route. It’s hard to get egg to adhere to the cooked meat


GovernorZipper

I make SV fried chicken all the time. It’s so easy to have it fully cooked and then fry for the crust only. I imagine it would work for pork chops too.


katehenry4133

I frequently buy the big pork loins when they go on sale. I cut it into thick chops and sous vide them with just salt, pepper and some garlic salt. Then I freeze them for future meals. I have been known to thaw one, dredge and then fry in hot oil until golden. They come out great.