One of my deep-seated (and largely irrational) kitchen fears is cooking bone-in meat for guests. I trust myself when I'm cooking for just me, and I'm starting to get there cooking for me and Devin, but I hate over-cooked meat as much as I dread seeing a guest cut into their pork or chicken only to find it under-cooked at the bone. I realized the other day that this is pretty much the entire reason I got in the habit of cooking pork tenderloin rather and boneless chops rather than bone-in pork chops (and it is an irrelevant fear now because sous vide allows me to cheat on final internal temperature). After cooking this meal, I see that it's a crying shame I left this ingredient out of my repertoire for so many years. The inspiration was a couple gorgeous double-cut Carlton Farms pork chops that found their way home with us from Laurelhurst Market. The result was one of the best simple meals we've sat down to in a long time...
