Sous Vide Thick-cut Pork Chops

(I want abs... olutely all the bacon) #1

My shots of the finished chops were blurry, the before/after photo collage will have to do. These were delicious and we’ll sous vide pork chops again :sunglasses:

I followed The Food Lab’s process with 3 hours at 140°F and then a good sizzle on a hot grill. It was perfect for my Hubby, but too rare for me. I will try 143-144°F next round because 150°F sounds overdone.

ZC What did you eat today?