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gfweb

gfweb

56 minutes ago, Kim Shook said:

I have another IP or SV question and hope folks see this.  At Kroger today, I found two packages of 1 1/2-inch thick, very large, bone-in, center cut pork loin chops at $3.37/lb.  I'd love some advice about them.  I have 4 chops (I'll only cook 2 at a time, most likely).  I'm thinking no matter what I end up doing, I'll brine them.  Help, please!  Ta!

I’d do SV 138 x2 hours and brown on the stove.  I think I’d remove the bone. It adds nothing flavor wise and makes it hard to brown in a pan. 

 

For me 130 is a little too red aesthetically for pork

gfweb

gfweb

52 minutes ago, Kim Shook said:

I have another IP or SV question and hope folks see this.  At Kroger today, I found two packages of 1 1/2-inch thick, very large, bone-in, center cut pork loin chops at $3.37/lb.  I'd love some advice about them.  I have 4 chops (I'll only cook 2 at a time, most likely).  I'm thinking no matter what I end up doing, I'll brine them.  Help, please!  Ta!

I’d do SV 138 x2 hours and brown on the stove.  I think I’d remove the bone. It adds nothing flavor wise and makes it hard to brown in a pan. 

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