Couple bone in chops from Walmart, 24 hour dry brine, bagged with pepper and garlic powder to sit for another 12-ish hours. Then 140°F bath for two hours. My sear game was pretty weak today I'll admit that.
Served with some sauteed onions, knorr butter and herb rice, and some dinner rolls.
by TheKingWacky1
3 Comments
Most importantly, was it good? I love pork in the sous vide. Also, and not knocking em because I love the knorr sides, but to call that rice always makes me chuckle. It’s just chopped up angel hair pasta.
Eat your veggies!
The searing you can blame mostly on the pan. Literally any other pan type than non-stick will do better; cast iron, carbon steel, or stainless steel.