Chop chop.....

Vegetarians; look away now.

A 'food' theme for Tiny Tuesday and this is comparatively small, if not actually tiny.  I've always had a bit of a problem getting pork chops just right; it's all too easy to overcook the meat while trying to get the fat cooked properly, or to have the meat just right and flabby fat.  However, cooking them sous vide first I've found they are perfect every time; the chop is vacuum sealed with a few aromatics and cooked for 45 minutes at 64 degrees so cannot overcook even if it is left for a while longer, and then finished off on the griddle to crisp up the fat and brown the outside.

It was that or a potato (also sous vided....)