Sous Vide Pork Rib Chop
When cooking pork on the stove-top, general wisdom holds that the pork must be cooked to at least 145ºF — if not higher — to kill any food-borne pathogens. The problem with cooking lean cuts of...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 1 (8- to 12-ounce) bone-in pork rib chop, 1 to 2 inches thick
- Kosher salt
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil or vegetable oil
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