These, my friends, are what I call REAL pork chops. Cut from the rib end of the pork loin, they have the right amount of fat (flavor) and these two are about 1¼" thick
Just Kosher salt, black pepper and garlic powder
A light sear in the frying pan before being vacuum packed.
These went for 4 hours in the sous vide at 145°. Put them under the broiler for a minute or two to give them some more 'color'
Served with some Stove Top dressing and a side salad.
I'll be going back to the butcher shop for more of these beauties as soon as I clean my freezer out of the pork that's already there Thats what a chop should look like.Im not quite full on Keto,but close.