Meat & Potatoes

Sous vide pork chops, cooked for 3 hours at 140“. Could have been longer since they were hard frozen when they went into the bath. I dumped the liquid from the cooked pork into a pan, added a squirt of chicken stock, a dash of granulated garlic, and a splash of soy sauce, brought it to a boil with a bit of corn starch slurry, and strained it into a serving bowl. It made a decent gravy.