Go to the Recipe: Pork Chop
If I'm planning on using the fond to make a pan sauce (white wine, chicken stock, cream, stone ground mustard), what should i do with the fond pan while the chops are in the oven? Keep it warm or hot or let it cool down and bring back up to temp when i'm ready to make the sauce?
Which is better if using a convection oven: Chops directly on a plate like you show in the video OR on a wire rack over a sheet pan?
What do you find tastes better? Finished in the oven or finished sous vide?
Tried this out today. Took it to 60 degrees C and it was pretty good!
Can pork belly be cooked in the same way?
