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Pork Chop Pr0n

Sous vide for a few hours this morning, set at 132°, then seared in olive oil and butter.

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Posted on July 10, 2018, in Back to Basics Cooking, Fun with Food, Gadgets, JeffreyW and tagged , , , , . Bookmark the permalink. 2 Comments.

  1. Yum yum. I think pork is ideal for the sous-vide. It’s so easy to dry it out otherwise!

    Liked by 1 person

    • Absolutely! I like it for those tenderloins that come on sale every so often. Thanks for the comment, Richard.

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