Season the pork chops generously with salt (or with a dry rub, if that’s how you roll) and lay them out on a rack. Refrigerate for at least 4 hours and up to 48 hours before cooking. Next, we cooked them for 2 hours at 55°C in the CVap. We used to cook pork at 57°C and changed the temperature to try something new and see if it would make the pork even juicier on the plate. We finished them on the grill to add a little caramelization and smoky flavor. Then we let them rest for 10-15 minutes before carving them up to serve family style. The meat was moist and tender, and the fat was succulent and flavorful. The adjustment in temperature in the CVap was a definite success. As long as you’re sourcing high-quality meat there’s no reason not to serve it pink and juicy and at its very best.
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