What We're Eating
View allAll Photos Tagged porkchops
We're Here! : ♥ Powerful Pink Tuesday ♥
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We're Here! : Flying People or Things
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Pork chop is cooked sous vide with garlic, rosemary, smoked Maldon salt flakes, and olive oil for 2 hours at 144º then flash seared on 800º grill pan to complete the Maillard reaction. The result is the juciest pork chop one could imagine.
We're Here! : The Umbrella Parade
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Styrobist: AB1600 with gridded 60X30 softbox camwera right. Reflector camera left. AB800 with gridded HOBD-W behind umbrella. Triggered by Cybersync.
With stovetop stuffing and carrots.. we forgot the applesauce but got it on the plate just after we started the meal.
Pray for peace people every where.
We're Here! : Inside my spaceship
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Sorry that I’ve been so MIA…. It’s been so dang busy at work... and trying to get ready for our vacation… Jim and I will be leaving Friday morning to Savannah Georgia… We’ll be back on the 12th… hopefully with some cool pictures…
Valentine's Day dinner: I make pear-stuffed pork chops with a pear and cumin reduction glaze, some pan-seared gnocchi, and some orange-infused green beans
My dinner for tonight!
Porkchop oven roasted and basted with apple sider, dressing and Brussel sprouts.
Enjoy!
Spread the new sauce on top an drizzle with maple syrup. I think the presentation on this is a little bit nicer, and the bigger slices seem to work better mechanically with the eating of the chops. Success!