Sous Vided 8 center cut loin chops that had been seasoned with sea salt and fresh cracked pepper before bagging. Anova was chugging away at 140F when the two bags of four were dropped in. 2 1/2 hours later they were pulled. One bag was chilled with an ice bath, then refrigerated, tomorrow they will get froze for a quick meal. The other four got finished in a screaming hot pan with a T of butter and a T of peanut oil. Plated with a side salad and a barley dish. The chops were wonderful. Full of flavor and fork tender! Sous vide season is here again!
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