Broke down and tried a sous vide, my pork chops came out perfect

I've been roasting and pan searing for 15 years at my spot in Portland, always thought sous vide was overhyped. Last week I borrowed a friend's Anova and did 3 pork chops at 140°F for 2 hours, then seared them hard. The texture was unreal, no gray banding and the middle was pink but fully cooked. Anyone else had a dish that made you eat crow about a technique you hated?

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nathanbennett5d ago

Idk, 15 years of roasting and one machine changes everything? Seems like a stretch.

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