We started with stunning pork chops. We took our meat seasoning—a combination of salt, brown sugar, and cayenne—and added a few grams of ground coffee to it. We rubbed the seasoning over the chops and let them air dry and absorb the seasoning overnight.
The following day we cooked them for 3 hours at 55°C in the CVap. We pulled them from the CVap, rubbed them with butter, and let them rest for 10 minutes. Then we seared them in a cast iron skillet in more butter. Another 5-7 minute rest and then we sliced the chops and consumed them with gusto.
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