Last Friday I had a chance to try cooking wonderfully thick center-cut boneless pork chops using the sous vide immersion circulator, and then I finished them off with a good sear in the cast iron skillet. They were absolutely perfect after two hours of cooking at 140°F. I sort of tinkered around with an onion-marsala-thyme sauce to go with them, and it also was spot-on. The sides were some good ol' favorites: roasted potato cubes with blackening spices and simple roasted Brussels sprouts (with only olive oil, salt, and pepper). This was another night where it wasn't all that fancy but it was an abundance of hearty goodness.
"How to Cook Pork Chops Sous Vide," by Carrie Havranek. From SimplyRecipes.com. [Updated 13 February 2021]
"Sous Vide Pork Chops," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 08 April 2016 / Updated 25 June 2020]
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