When it comes to a pork chop, pan-fried is quick & easy, breaded & baked is reliably juicy, and sous-vide is tender perfection. But as a celebration of summer, none of them can match good old charcoal. (Photo taken August 30, 2013)
Doug's photo blog — originally a photo a day, now not so much
When it comes to a pork chop, pan-fried is quick & easy, breaded & baked is reliably juicy, and sous-vide is tender perfection. But as a celebration of summer, none of them can match good old charcoal. (Photo taken August 30, 2013)