I love pork chops and apple. Apple-stuffed might be my favorite, but this recipe is delicious and simpler. If you don't have a sous vide, you can just cook pork chops normally and finish with the glaze. They're really juicy and flavorful and a great fall dinner. I served them with Ina Garten's roasted cauliflower with pecorino and panko - a great side! (Taken from this recipe.)
Serves 2
Ingredients:
2 bone-in pork chops about 3/4" thick
1 sprig fresh rosemary, minced
1 large garlic clove, peeled and minced
1 cup hard cider, separated
1 tbsp butter
1 tbsp brown sugar
apple sauce or sauteed apples, warmed up
Directions:
Season the pork chops liberally with salt and pepper. Set your sous vide to 144.
Rub the chopps with the garlic and rosemary and put in a zip lock bag. Pour in 1/2 cup of hard cider and remove all the air (slowly dip it into a big bowl of water up to the seal and seal it).
Drop it into the sous vide.
Cook for 1 hour at 144.
Remove from the sous vide and take the pork chops out of the bag, scraping off the garlic and rosemary back into the bag.
Dry them off thoroughly with paper towel.
Heat a cast iron skillet over high for a few minutes until it's screaming hot. Add the butter and the pork chops. Seat for about 45 seconds each side.
You want a nice golden brown. (The butter helps.)
Let the chops rest on a cutting board.
Pour the juice from the bag and the remaining hard cider into the hot skillet. Add the brown sugar and cook down until syrupy.
It should look thick.
Spread some warm apple sauce on the plate, top with chop, and drizzle with sauce.
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