This is the first time I've used my Anova for pork chops. I cooked them for two hours at 139 then seared in a crazy hot cast iron pan. I was using avocado oil that was smoking. I used a smoked white cheddar for my potatoes and peas. These were the best chops I've had. I simply used salt, pepper, sage, and rosemary on the chops then into the bath. I did not season after the sous vide.
Edited by Biaviian - 8/21/17 at 6:31am