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Post by BBQ Butcher on Jun 8, 2019 6:27:50 GMT -5
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 
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spuds
New Member
Posts: 14
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Post by spuds on Jul 7, 2019 19:19:26 GMT -5
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.
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spuds
New Member
Posts: 14
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Post by spuds on Jul 7, 2019 19:20:10 GMT -5
Thats what a chop should look like.Im not quite full on Keto,but close.Being diabetic I have to skip the grains,but does that chop look perfectly SV.
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