Sous vide pork chops are one of my favorite quick weeknight meals — the hard part happens hours ahead, so all that’s left when it’s time to eat is a fast sear and a quick side. This time I had thick chops sliced from a pork loin, and instead of my usual routine of searing them on cast iron on the side burner of the Weber, I decided to use the Blackstone instead.

The chops went into the sous vide at 139°F for 4 hours, then got dried off before hitting the griddle for a hard sear. I sliced up some onions to cook alongside them, and rounded the meal out with a package of gnocchi from Aldi’s.

For the gnocchi, I used butter as the oil on the griddle and seasoned it with garlic powder — it only takes a few minutes to brown up. Between that and the quick sear on the chops, this whole meal came together fast: about 5 minutes to heat up the Blackstone and another 5 minutes of cook time.

This is a great one to keep in the rotation — minimal ingredients, an easy cleanup, and sous vide chops that come out perfectly cooked every time.