Food

the secret to consistently juicy pork chops: 

sous vide them first (65C for 1.5hr), chill in the fridge, then sear and render the fat

these pork chops were cooked in a balsamic/dijon/sage marinade and oh boy I wish y’all could’ve smelled it while it was searing 

sound on for sear asmr

This cast had me nodding the whole way through. Big fan of sous vide—one of my go-to methods. That balsamic/dijon/sage combo? Definitely making my weekend lineup.
Great stuff, chef @erica!

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Thanks for the tip. 

Totally agree! Especially for pork chops. The “Kenji reverse-sear” method can work too if thermometer used.

highly recommend! be sure to use whole grain dijon btw if you make it yourself :)

also sous vide is the only way i'll cook pork chops. a dry chop is worse than no chop