Oh, my gosh: on Monday a week ago, I used sous vide to cook thick-cut boneless pork chops again, finishing them in the cast iron skillet, and they were simply amazing once more! So very tender and juicy and still full of flavor, and that extra step of searing them on the cooktop in a hot pan is the perfect finishing touch. I slow-roasted potatoes almost to a crispy stage but also had whole green beans as well. The plates were cleaned.
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