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might not be the most appetizing pic but i think i just made the best pork chops i've had in my life?
pork chops were sous vide from frozen in olive oil, balsamic vinegar, garlic, rosemary, chili flakes, cinnamon, s&p for 3 hours at 61.5C then cooled down overnight in the fridge
next day, tossed em in a hot cast iron pan and seared at medium high for 2 min each side to get a nice crust on them without overcooking the meat, also made sure to render the fat for 30s on each edge
served with basmati rice cooked with a bay leaf and a touch of chicken stock along with roasted eggplant sautéed in tomato paste, garlic, and olive oil
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