From frozen 3/4" thick boneless pork chops already sealed with butter and spiced in vacuum sealed bags.
2 hours at 140F then seared in cast iron (butter/bacon grease combo) for lunch.
Next time let thaw or cook before freezing for 1 hour, still good but not as moist as I envisioned...
2 hours at 140F then seared in cast iron (butter/bacon grease combo) for lunch.
Next time let thaw or cook before freezing for 1 hour, still good but not as moist as I envisioned...