Full Recipe
Author
J. Kenji López-Alt | 2010-07-19
Description
Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left masticating wet cardboard. Enter sous-vide.
