Center cut chops

Photo Egg

This was pretty good.

Sous Vide center cut boneless chops. Had them food savered in freezer. Straight to the water tub frozen for about 4 hours at 140 degrees. Then seasoned and into cast iron for a sear. And cast iron potatoes. Super easy cook today. Would have been much better seared on the Egg.

StillH2OEgger

That looks wonderful. Nice work.

Doc_Eggerton

All looks good, tatoes look wonderful.  Hoping that is just some sour cream on them and not mayonnaise.

Photo Egg

Doc_Eggerton said:

All looks good, tatoes look wonderful.  Hoping that is just some sour cream on them and not mayonnaise.

Thanks, yes, sour cream from the squeeze tube.

YukonRon

I love chops. Thos looks delicious as always...

bgebrent

Perfect treatment!

caliking

Living well,  Darian. 

td66snrf

No applesauce?  Aren't cast iron potatoes hard on your teeth? 
Nice looking cook.

johnmitchell

Great plate, that cut of pork is my nemesis to get right..

Griffin

Looks good from here. Why'd you decide to sear it in cast iron and not on the Egg?

I sous vide some salmon last night and then seared it on a Weber. I think it would have done better just sticking it under the broiler.

Photo Egg

Thank you.
First try at SV center cut. Went from the grocery store packaging right into the food saver bag to the freezer with no seasoning.
Then from freezer straight into the SV water bath for 3 1/2 hours at 140.
Pat dry and added a little course salt and pepper and into cast iron with a little light evoo and butter for the sear. This really was a no skill involved cook. Tender and juicy. I know a sear on the Egg would have given more flavor to the crust and fat on the sides but to lazy last night. The potatoes were more work but wanted something different than just baked potato. 
Thanks for checking it out

Photo Egg

Griffin said:

Looks good from here. Why'd you decide to sear it in cast iron and not on the Egg?

I sous vide some salmon last night and then seared it on a Weber. I think it would have done better just sticking it under the broiler.

Lazy, no other reason. Thought the evoo butter in the cast iron would give a little extra flavor compared to sucky broiler my oven has. Egg or Weber would have been the way to go for a much better sear. Agree completely.

FlyOverCountry

Yum!

marysvilleksegghead

"Lazy, no other reason."  No apologies needed as I suffer from that way too often myself.
Still looks yummy

mlc2013

looks good to me