Sous vide/freezing

Bob_132284

I make a porterhouse pork chop by brining in a maple, garlic, ginger brine overnight. I then cook sous vide, in the brine, to 140 F for 4-5 hrs. It is then hit with an herb infused oil prior to grilling. Question: do you think it would be ok to freeze after sous vide step for a long travel before grilling?

Thanks

tshewman

Yes, it would be fine. Chill in ice bath (or ice brine), freeze and you're set.