darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
I picked up a couple of nice, thick cut pork loin chops today at a super price. Thing is, they look like pork steaks. Do you do them like pork steaks? Oh, price was $5 for both.
And to what temp do you cook? Do you go 145* or all the way to 195*+ for tenderness?
Definitely brine You can also sous vide for 1 1/2- 2 hours and then pan sear Very good that way