Today's #sousvidesunday was pork chops! I picked up a bone in Rib roast, carved it, frenched it and sliced it! First time, not too shabby! All thanks to my #Dalstrong collection (The Ravager made quick work of the long bone holding it all together) and then I sealed the chops with rosemary, thyme, shallots, garlic and butter and sent them under for three hours at 60° C, brought them up and did a quick sear in my cast iron while I sauteed spinach with ginger and lemon juice! Delicious! #ChefMike #awesome #Porkchops #Fattieandafoodie #roommateapproved.