u/supnerds360

So I tried this recently:

1. 75 minute sous vide for 1" thick pork chops

2. Ice bath 10 mins. Pat dry and place in fridge on a rack

3. Dredge and fry

Texture was ok. Prep was amazing for a large group as the fry went really quick. You're just frying the panko really since the meat is already cooked.

Problem is I miss my marinade. Usually I marinate in sake, ginger, green onion. I have no idea what does or doesn't work in terms of sous vide and marination.

Let me know if you have tips, thx!