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Message Subject Does Anyone Cook Boneless Pork Chops Anymore?
Poster Handle Reebl
Post Content
I always do my pork these days with the 'sous vide' method.


2.5 hours @ 145 F in a circulating water bath...It is pasteurized, then a high sear @ 450 F, for the carmalization to accrue. Safe and succulent.
 
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