Sous Vide Double Cut Pork Chops For 2 Food

SOUS-VIDE DOUBLE CUT PORK CHOPS FOR 2

Steps:

• Set sous-vide cooker to 135 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium. (Or go to DIY SOUS-VIDE ALTERNATIVE, Step 9.).
• Season pork chop generously with salt and pepper, or seasonings of your choice. Seal in a FoodSaver-style vacuum packer.
• Cook pork chop in sous-vide for at least 45 minutes and up to 4 hours. (If using DIY alternative, do not leave pork chop in much longer than minimum time because the beer cooler cannot maintain the temperature.).
• Remove pork chop from cooker or cooler, open bag, and carefully pat dry on paper towels. (It won't be pretty, hence the next step!).
• Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly.
• Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively.
• Using tongs, lift chop and hold sideways against the skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.
• Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving. (Kenji likes to separate the chop into the ribs, the loin, and the fat cap/deckle: with a sharp knife, 1) cut all meat off the bone, following the contour of the ribs; 2) cut through the strip of fat that separates the large eye of meat from the fatty deckle attached to the top; 3) slice both the loin part and the deckle part thinly, and split the ribs.).
• DIY SOUS-VIDE ALTERNATIVE.
• Fill a large beer cooler with hot water. Use a kettle of boiling water to adjust heat to 3 degrees Fahrenheit hotter than the suggested target temperature (would be 138°F for medium-rare or 143°F for medium).
• Season pork chop generously with salt and pepper (or your seasoning choice).
• Place chop in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
• Return to Step 3.

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.