After breakfast coffee this morning I put a nice coating of Big Ron's Rub on four pork chops, vac. sealed and into the fridge to relax. Next up was yard work. It was 72F here today so I really enjoyed the leaf raking. About 2pm I came inside for a cold one and to start the Anova at 135F, once up to temp, in go the chops for four hours. My dearest made melting greens using chard and kale. Chops were "colored" in a hot cast iron pan for a couple minutes and then dinner is served.
The chops were perfectly tender and juicy. It's going to be a fun Winter experimenting with this new contraption!
Cheers!
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