My intention last Tuesday to make it to the grocery store was never realized, so I had to fall back on pulling a prepped protein from the freezer. That ended up being a speedy return to sous vide blackened pork chops that were finished with a good sear (with butter and olive oil) in the cast iron skillet, to then be joined on the plate by roasted spiced potatoes and a nice pile of peas. Those are grandly-proportioned chops but I was not going to be dissuaded from pursuing my mandibular destiny.
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