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REPORT COPYRIGHT VIOLATION IN REPLY
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Message Subject
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Does Anyone Cook Boneless Pork Chops Anymore?
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Poster Handle
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Anonymous Coward |
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Post Content
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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.
Quoting: Reebl I want one of those immersion heaters or whatever theyre called. Currently i just saute pork chops.
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