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What's for Dinner?

dnjan

One Too Many
Messages
1,690
Location
Seattle
Easter Dinner

Just finished step one for Sunday's porkchops - dry-rub.
Tomorrow I will slow cook them, confit-style (submerged in lard, cooked at 180F for five hours).
Then they will sit in the fridge "mellowing" until I warm them and do a quick sear on Sunday.

Best way yet for cooking thick-cut pork chops without drying them out.
 

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