How can I make 250 stuffed porkchops ahead one day of service without drying them out?
Depending on the thickness. I would mark them on the grill,then place on sheet pan cool quickly.. cover them with clean kitchen towels soaked in stock. Next day put them into a hot oven right before service and thats it. This way requires less handeling of product then Sousvide and is more cost efficient. I do same for steaks and have been doing it this way for a very long time,
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...