16 September, 2022
Sous Vide Pork Chop
Sous Vide Pork Chop
Notes
Cook’s Note
The pork chop is fully cooked in the sous vide, so it only needs a sear in the oven. Freezing the hotel butter and Sweet Tea assists in vacuum sealing the contents. Leftover hotel butter is delicious on the potatoes or Brussels sprouts. For the Pineapple Curry Chutney: Adding the fresh pineapple to the pan last allows it to keep its dignity. If not thick enough, add a cornstarch slurry consisting of 1 tablespoon cornstarch for each 3/4 tablespoons water.
Ingredients
- Dry Rub:
- Dad’s Baby Back Dry Rib Rub (See Recipe)
- Hotel Butter:
- 1 pound butter, at room temperature
- 2 ounces garlic, chopped
- 2 ounces shallots, chopped
- 1 ounce dry parsley
- Sweet Tea:
- 4 tea bags
- 1 1/2 cups granulated sugar
- Roasted Red Potatoes:
- 1 1/2 pounds red potatoes
- Kosher salt and ground black pepper
- 3 tablespoons olive oil
- Roasted Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- Kosher salt and ground black pepper
- Pork Chops:
- Three 16-ounce bone-in pork chops
- 3 ounces fresh rosemary sprigs
- Kosher salt and ground black pepper
- 6 ounces olive oil
- 18 ounces Pineapple Curry Chutney, recipe follows
- Pineapple Curry Chutney:
- 3 ounces extra-virgin olive oil
- 10 cloves garlic, tops trimmed
- 1 yellow onion, medium dice
- 1 red bell pepper, medium dice
- 1 poblano pepper, medium dice
- 8 ounces rice wine vinegar
- 6 ounces canned pineapple juice
- 10 ounces brown sugar
- 1 ounce fresh ginger, peeled and finely chopped
- 1 pineapple, peeled, cored and cut into small chunks
Instructions
- Special equipment: a large sous vide vacuum bag; a vacuum sealer; a sous vide machine
- For the dry rub: Combine ingredients of Dad’s Baby Back Dry Rib Rub 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 using the Broil Setting on high.
- 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.
- Pineapple Curry Chutney:
- Yield: 25 ounces
- 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.
- For the pork chops: Pat the pork chops dry and gererously apply Dad’s Dry Rub to both sides; place each pork chop individually in a vacuum bag, along with the rosemary sprigs, 2 tbls. of the Hotel Butter and a large dollop of the frozen 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 set to the Broil High setting after the 3 hr. cooking period of the pork chops..
- Remove the pork chops from the bag, reserve the liquid in the bags, lightly brush the chops with the olive oil, apply more dry rub and place in a pie tin or an oven safe all metal skillet. Sear the pork chops in the oil in the oven (see Cook’s Note), 4 minutes per side or until the surface of the pork chop gets a nice crisp brown.
- Plate the potatoes, Brussels sprouts and pork chops, topping the chops with the Pineapple Curry Chutney.
Category
A Pellman Original
Pork
Sous Vide
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Sour Vide!