Sous Vide Pork Chops

The recipe said that this would work out if the chop was cooked at 130° for really pink, and 1-4 hours would do – I set the temp at 135° and left it in all day.  It was going to be lunch but we got to messing about outside and had leftovers instead.We gave the chops a quick sear in a hot skillet to brown them.  It’s a great way to get juicy chops.  It gave me an excuse to male mac ‘n cheese, so bonus!

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