Frenched Pork Chops With Resistant Starch Mashed Potatoes and Gravy
What a difference a day makes. I still might not blog much over the next week, but at any rate, got interested in this during a trip to the market yesterday and so made it so.
Thick, Bone in Pork Chops with a Nice Cut
Other Side
If you don't do them Sous Vide, then I like a cast iron skillet, on high always, lard as cooking fat. Brown very well on one side (about 3 minutes, flip and then cover to get at the inside).
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