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Does Anyone Cook Boneless Pork Chops Anymore?
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In accordance with industry accepted best practices we ask that users limit their copy / paste of copyrighted material to the relevant portions of the article you wish to discuss and no more than 50% of the source material, provide a link back to the original article and provide your original comments / criticism in your post with the article.
[quote:Anonymous Coward 80448536:MV81MTM1MDMyXzk0MjQxNTQ0X0I5RDg2RjY=] [quote:Reebl:MV81MTM1MDMyXzk0MjQxNTMxXzM0QjZFNEJF] I always do my pork these days with the 'sous vide' method. 2.5 hours @ 145 F...It is pasteurized, then a high sear @ 450 F, for the carmalization to accrue. Safe and succulent. [/quote] I want one of those immersion heaters or whatever theyre called. Currently i just saute pork chops. [/quote]
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Do it....
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