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Center cut chops

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Photo Egg
Photo Egg Posts: 12,110
in EggHead Forum
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.


Thank you,
Darian

Galveston Texas
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Comments

  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    That looks wonderful. Nice work.
    Stillwater, MN
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    All looks good, tatoes look wonderful.  Hoping that is just some sour cream on them and not mayonnaise.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Photo Egg
    Photo Egg Posts: 12,110
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    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.
    Thank you,
    Darian

    Galveston Texas
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  • YukonRon
    YukonRon Posts: 16,989
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    I love chops. Thos looks delicious as always...
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bgebrent
    bgebrent Posts: 19,636
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    Perfect treatment!
    Sandy Springs & Dawsonville Ga
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  • caliking
    caliking Posts: 18,731
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    Living well,  Darian. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • td66snrf
    td66snrf Posts: 1,822
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    No applesauce?  Aren't cast iron potatoes hard on your teeth? 
    Nice looking cook.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Great plate, that cut of pork is my nemesis to get right..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Griffin
    Griffin Posts: 8,200
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    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.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Photo Egg
    Photo Egg Posts: 12,110
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    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
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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.
    Thank you,
    Darian

    Galveston Texas
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  • FlyOverCountry
    FlyOverCountry Posts: 665
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    Yum!
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
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    "Lazy, no other reason."  No apologies needed as I suffer from that way too often myself.
    Still looks yummy
    Lrg 2008
    Mini 2009
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  • mlc2013
    mlc2013 Posts: 988
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    looks good to me
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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