I'm new to the whole Sous vide thing but after getting an Anova for Christmas finally put it to use with some prime NY strips last week and was really happy. Loved the near edge to edge Med rare perfection as much as I thought I would.
For Valentine's Day I'm planning to make my wife one of our favorite recipes from Emeril's NOLA back before they changed to more of a tapas style menu- double cut pork chops with a caramelized onion sauce.
To adapt to cooking Sous vide I am planning to follow this recipe as a base:
https://www.seriouseats.com/recipes/2013/09/sous-vide-double-cut-pork-chops-recipe.htmlAny input from those who have done double cut/ thick bone in chops would be appreciated. A couple specific questions:
I've seen differing opinions on seasoning your protein before you put it in the bag. I usually season these chops with a modified version of emeril's essence seasoning. Any concerns about seasoning before I bag and immerse?
The serious eats recommendations are for setting the temp at 135-140 for 45 mins to 4 hours. I like my chops just a tick toward the medium side of Med rare, so I'm thinking I will set at 137. I am also thinking I will go for 2.5-3 hours (schedule permitting) so that it's a little more tender without being overly so. Any thoughts on temp and time?
TIA.