I have to give credit to Jim
JLeonard
for this one. When he posted his SV pork loin the other day, my Inkbird SV machine was somewhere in Fedex land. I got it Friday and tried a pork loin just like Jim had done, and it was awesome. Tonight it was time to try a bone in pork chop. Brushed with a little soy sauce, and sprinkled with low sodium Montreal steak seasoning. Vac sealed, and into the SV at 145 for around an hour and a half. Took it out, patted it dry, and hit it with a blow torch for a good sear. Served it up with some mashed taters, slow cooked green beans, and some whole wheat French bread. A little pork gravy on the taters and chop. The SV chop was incredible. I can't believe I hadn't bought one of these sooner.