I bought a tray of Costco Boneless Pork Loin Chops, and seasoned each one and vacuum sealed them individually for later cooking and eating.
I set the Sous Vide to 140° for 2 hours.
In the meantime I baked a small-ish Sweet Potato to firm,
we really don't care for the mush.
Once the Chop and everything else was ready to go,
I put my Cast Iron Skillet on the gas burner to "rippin' hot and smokin".
I open all of the doors and seared all sides of the Chop, sliced it
and served up two lovely plates of Thursday Night Supper.
DH said that this was so juicy and tasty that he didn't need any Horseradish to doctor it
I'll take that as a compliment