Breaded pork chops sous vide?

schragerorder

I've cooked 1" thick pork chops sous vide, at 140 searing at the end many times with great results. I wanted to adapt a breaded pork chop recipe tonight, so I pre-seared, then sous vide at 140 for a couple of hours, then breaded and seared in 1/2" of oil in cast iron. The result was good, but not great because the "sear" heated up the chops too much.

Should I have sous-vided them 5 or 10 degrees lower? Is there any rule of thumb on this?

Chris_Young_80640

Actually, what I would have done is to place them into the freezer right after they are cooked sous vide for about ten to fifteen minutes, and then breaded and fried them. They'll come out nice and hot, but without ending up overcooked.