PORK CHOP ROSEMARY RECIPES

I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.

Provided by Jen

Categories     Braised Pork Chops

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 222.6 calories, CarbohydrateContent 1.4 g, CholesterolContent 68 mg, FatContent 13.8 g, FiberContent 0.4 g, ProteinContent 22.2 g, SaturatedFatContent 6.7 g, SodiumContent 380.8 mg, SugarContent 0.3 g

With sous vide cooking, because you are cooking at the exact temperature at which you are planning on serving your meat, timing is much more forgiving. Temperature is by far the overriding factor. By adjusting the temperature of your Precision Cooker, you can cook your pork chops anywhere from a pink, juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). Bear in mind that the hotter you cook, the more moisture you’re going to squeeze out of the pork.The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops.Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite).Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.

Provided by J. Kenji López-Alt

Total Time 0S

Prep Time 015 minutes

Yield Ingredients for 2

Number Of Ingredients 5

• Ingredients