REPORT COPYRIGHT VIOLATION IN REPLY
|
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.
|
|
Please verify you're human:
|
|
Reason for copyright violation:
|