Started with a center cut pork loin on sale...
Divided into thick chops...
Kept two for dinner. The other six were seasoned and vac sealed. These two were seasoned with smoked salt, onion powder, and white pepper...
While those rested in the fridge it was time to prep the aspergrass...
Coated with canola oil, Panko, and then lightly topped with cheese...
Then into the Memphis at 350F for 30 minutes...
After 30 minutes the aspergrass had the color and texture I like...
Now to bump the Memphis up to 600F...
Chops got 4 minutes a side and were at 140F IT and 150F IT...
Plated with some salad...