Sous Vide Pork Chop Recipes

SOUS VIDE PORK CHOP

Steps:

• For the dry rub: Combine the brown sugar, cumin, granulated garlic, oregano, smoked paprika, pepper and salt in a bowl and mix well.
• For the hotel butter: Combine the butter, garlic, shallots and parsley in a bowl and mix well. Using deli or wax paper, make the mixture into a log and freeze. Slice the frozen hotel butter log into 2-ounce rounds.
• For the sweet tea: Combine the tea bags, granulated sugar and 2 cups water in a pot and bring to a boil. Boil for 5 minutes, then let cool. Pour into an ice cube container and freeze.
• For the roasted red potatoes: Boil the potatoes in salted water until cooked to fork-tender. Rinse with cold water and cut into quarters.
• Preheat the oven to 475 degrees F.
• Toss the potatoes with the olive oil, salt and pepper and roast in a pie pan until golden brown.
• For the roasted Brussels sprouts: Preheat the oven to 475 degrees F.
• Toss the Brussels sprouts with the olive oil, salt and pepper in a pie tin and roast for approximately 25 minutes.
• For the pork chops: Pat the pork chops dry and apply 6 ounces of the Dry Rub to both sides; place in a vacuum bag, along with the rosemary sprigs, 6 ounces of the Hotel Butter and 6 ounces of the Sweet Tea. Vacuum-seal the contents in the bag. Refrigerate the bag for at least 24 hours or up to 48 hours.
• Set up a sous vide machine for 135 degrees F and cook the bag for 3 hours.
• Preheat the oven to 475 degrees F.
• Remove the pork chops from the bag, apply more dry rub and place in a pie tin. Season and sear the pork chops in the oil in the oven (see Cook's Note), 4 minutes per side.
• Plate the potatoes, Brussels sprouts and pork chops, topping the chops with the Pineapple Curry Chutney.
• Preheat a 6-quart pan, adding the oil, garlic, onion, bell pepper and poblano pepper and brown lightly. Add the vinegar, pineapple juice, brown sugar and ginger. Reduce by half, then add the fresh pineapple. Cook until the chutney starts to thicken, then set aside.

SOUS VIDE PORK TENDERLOIN

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
• Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
• Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
• Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
• Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
• Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
• Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.