Nom Nom Paleo

Dinner Back at Home: Smoked Pork Chop, Green Beans, and Braised Cabbage

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For my first meal back home, I heated up a frozen Fatted Calf smoked pork chop in my SousVide Supreme (set at 130 F) for 30 minutes. While the chop heated in the bath, I nuked some leftover braised cabbage and some frozen green beans and butter which I later seasoned with salt and Dukka.

I took the chop out of the vacuum pack, dried it off, and seared it in my cast iron skillet in some melted lard.

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Here’s my final plate (Fitbomb and I split the chop):

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Maybe I’m nuts, but I thought smoked pork chops were already cooked. That’s why I only set my SousVide Supreme to 130 F. Our chop, post-searing, was really rare, especially right near the bone. When I heat up our last chop in the freezer, I’m gonna set the water bath to 140  F before I sear it.

How’d it taste? Nice and smoky with hints of hard cider.

Sous Vide Lamb Chops: It’s What’s For Dinner

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I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

Aren’t these pretty?

I seasoned them with some Dukka, salt, and pepper…

… and then vacuum sealed them.

At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side..

…and then I seared the fatty edge for about a minute.

See? I told you they’d be pretty again — pretty tasty! (Sorry for the lame pun.)

I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed the florets every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

From now on, I’m gonna be roasting my veggies with lard in our oven set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

Then, I seasoned them with salt and pepper.

Here’s my finished plate:

The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!