Bacon Wrapped Boneless Pork Chop

We usually buy a whole pork loin and cut it into 1" think chops. Sous Vide is the perfect way to cook them! 145F for 1.5 hours. Two Pork Chops side by side with a dollop of Ghee on top and a good sprinkling of Montreal Steak seasoning in the vacuum pack. Seared in a black iron skillet and touched up with a butane torch. Added the juices from the pack and continually spooned the juice over the meat while searing. The meat was perfectly cooked to Medium Well and very juicy and tender.

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The chops were 1 inch THICK, not think. LOL