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I just got my Anova Precision Cooker last week. And a Smithey cast iron skillet. We had perfect medium rare hamburgers a couple nights ago. Tonight is:

I've given up on pork chops, so if this turns out well I will be thrilled.

The thick, boneless pork chops I cooked Sous Vide, and then browned (after patting them dry and letting them rest 10 minutes) were as tender and moist as a boneless pork chop can be. The mushroom sauce (porcini and white) was delicious. Not something I would make on a weekly, bi-weekly basis but, will definitely make again.

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