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Reply to "are porkchops ever good?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Ask the butcher to give you a roast with however many thick bone-in pork chops you need (3 or more) either unseparated or tied tightly together with the string they use. Then let the roast get to room temperature, roast it at 300 or a little lower for an hour+ until it’s very close to your desired internal temperature, take it out, get the oven to 500, and put it back in briefly until it has the desired color. This is called a reverse sear. [/quote] Uhhh I don’t know what this is called but it’s not a reverse sear and it makes no sense to do this [/quote] ? Lots of people use this technique. [/quote]
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