Sous Vide or Not Sous Vide


You will not believe how moist, tender and full of flavor these sous vide bone-in pork chops are. Pair them with tangy-sweet apple chutney and you have a beautiful presentation too.


We’ve all made or eaten too many bland, tough and dry pork chops. With sous vide, however, those days are over. This sous vide pork chop recipe is mouth watering and the sous vide process pretty much guarantees that every time.


But first, What is Sous Vide?

Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.


The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova’s Sous Vide Cooker.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.


Here is an easy recipe for you to try...........





Sous Vide Pork Chops with Apple Chutney

Ingredients

  • Pork Chops 2 bone-in rib pork chops, 1/2 inch thick (or bone-in loin chops). Boneless chops will work too.

  • 1/2 tablespoon canola or vegetable oil for pan frying


Seasoning Rub for Pork

  • 1/2 tablespoon olive oil

  • 1/2 teaspoon EACH, salt and coriander

  • 1/4 teaspoon EACH, pepper, garlic powder, chili powder


For Apple Chutney

  • 1 tablespoon butter

  • 2 cups apples, diced 1/4-1/2 inch (Note 1) skins on

  • 2 tablespoon dried cranberries

  • 1 1/2 tablespoon brown sugar or maple syrup

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon Dijon mustard

  • 1/4 cup juices from sous vide bag (or water)

  • pinch, nutmeg or cinnamon

  • 1/4 teaspoon orange zest (optional)

  • salt and pepper, to taste

Instructions


  • HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F for slightly pink, tender, moist (my preference) or 130-135F for pinkish-red, soft, moist, juicy. Or 145-150F for firmer, no pink.

  • PREPARE PORK CHOPS FOR SOUS VIDE AND COOK: Mix oil and seasoning in a small cup. Coat pork chops with mixture. Place chops in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement/immersion method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal chops and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1 hour minimum and 4 hours maximum. Remove pork chops from bag and pat dry. Reserve 1/4 cup juices from bag for chutney if desired.

  • MAKE APPLE CHUTNEY: Heat a skillet to medium high and melt the butter. Add apples and saute for 3-4 minutes until starting to brown. Add the rest of the chutney ingredients. Bring to a boil, stirring. Reduce heat and simmer for 5-6 minutes until apples are tender.

  • SEAR PORK CHOPS and SERVE: Two options. To pan fry: Heat skillet to medium-high/high. Add oil and heat to almost smoking. Sear chops on both sides plus the fat edge for about 45 seconds each. To grill: Heat grill to high. Spray chops with oil. Grill on all sides for about 1 1/2 minutes total. Transfer chops to a plate and spoon over apple chutney. Serve immediately.



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