Jul 3: Tuna & Swiss, Tomato and Swiss; Sous Vide Pork Chops with Tomato, Balsamic and Burrata Salad


Eating food prepared at home for lunch again, we reverted to a couple of favorite toasted sandwiches:  a “sun dried tomato” tuna pouch with Swiss on one sandwich; and tomato and Swiss on the other.

  • The tuna was $2.79 or $1.40 per serve
  • Sprouted Rye bread is 32c per serve
  • Swiss slices are 12 for $3.99 or 33c per serve
  • The tomato adds 25c per serve
  • Add 45c for butter and garlic dip.

A couple of decent sandwiches for $2.65 per serve.


As we slowly finish the last of our Keller Crafted meat delivery, we decided to sous-vidé them to perfect medium rare, then a quick fry off in butter to color the exterior and give extra flavor from the Maillard Reaction on the surface.

Paired with the remains of yesterday’s lunch salad and balsamic macerated organic cherry tomatoes with burrata. The salad kit was a bit blah compared to the tomato, burrata and pork.

  • At 12 oz each, the bone in pork chops are about double the normal protein size at a restaurant and cost $9.94 per serve
  • The Mediterranean Salad Kit was $1.00 per serve
  • The burrata was $4.99 but we split one, or $1.25 per serve
  • The organic heritage tomatoes were $2.99 or $1.50 per serve
  • Add 35c for balsamic vinegar and seasoning.

The pork chop was perfectly cooked. The fat was soft and perfectly rendered. The flesh was moist and tender with the light crust on the outside giving it a perfect finish. It was the best pork chop we have ever had. That it is a heritage breed, and therefore has the pork fat a pig is supposed to have!

The burrata and tomato salad was also good, providing a tart complement to the pork. All up an excellent meal for $14.04 per serve. I’d expect to pay more than $55 or more for a similar meal in a restaurant.

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