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Sous Vide Maple Balsamic Pork Chops
Here's Vrghr second foray into the realm of Sous Vide, and Oh My Dog! Did this ever turn out GOOD!
Pictured is a Double-Thick Pork Loin Chop, prepared in Sous Vide with Maple Syrup, Balsamic Vinegar, Fennel pollen, Bacon Fat, Cumin, and Soy Sauce, on a bed of Delicatta Squash, Carrot, Apple, Shallot, Amaretto Puree, topped with a Shiitaki Mushrooms, Marsala Wine, Shallot reduction. Okay, so wuff's attempt at "fancy plating" leaves more than a bit to be desired. But the FLAVOR! And the TEXTURE!
Wuffy just finished, and Vrghr is drooling again just thinking about this!
The chops came out of the Sous Vide flooded with flavor, a gentle sweetness that wasn't overpowering, cooked perfectly all the way to the bone. Not a hint of dryness anywhere. Perfectly tender and juicy all the way through!
Those who have cooked with thick loin chops know how hard it can be to do these just right. The lean pork is very unforgiving of any over-cooking. And trying to get a thick cut cooked properly in the center is just asking to have dry, tough meat at the edges. Sous Vide definitely solved that problem!
The carrot/squash puree nicely complemented the sweetness in the chop's preparation. The marsala wine also has a hint of sweetness, but the robust and earthy Shiitaki mushrooms take center stage there, adding a solid, savory, umami component to the lean pork.
Wuff's got to say, he would pay real good money to get served this in a restaurant! Vrghr can hardly believe this came out of his own kitchen!
(Note - the recipes for the squash and mushrooms will follow)
Ingredients:
2 ea Double-Thick (~3/4 lb each) Pork Loin Chops
3 Tbs Maple Syrup
2 Tbs Balsamic Vinegar
1 Tbs Soy Sauce
2 tsp Bacon Grease (or duck fat if you can get it. Butter is good too)
1 tsp Fennel Pollen
1 tsp Cumin or Chili Powder
1 Tbs Peanut Oil
Salt and Pepper to taste
Directions:
Set the Sous Vide to 135 degrees
In a heavy skillet heat the Peanut oil or other high smoke point oil until just starting to smoke, Sear the pork chops, not moving them, on each side for about 90 seconds (no more!) per side
Remove from heat and season each side with a bit of salt and pepper.
Place each of the pork chops into a 1 qt zip-top bag
In a small bowl, whisk together the remaining ingredients
Pour half of the mixture into each zip top bag
Using the submersion method, extra all the air and close the bag
Cook for ~3 hours
Plating:
Heat a dinner plate in the oven on warm (<200 degrees)
Remove the chops from the Sous Vide. Remove from pouch and discard cooking liquids.
Place a bed of the puree on the plate.
Arrange a chop on top of the puree.
Spoon the Marsala Shiitaki sauce over the chop.
DEVOUR!
Pictured is a Double-Thick Pork Loin Chop, prepared in Sous Vide with Maple Syrup, Balsamic Vinegar, Fennel pollen, Bacon Fat, Cumin, and Soy Sauce, on a bed of Delicatta Squash, Carrot, Apple, Shallot, Amaretto Puree, topped with a Shiitaki Mushrooms, Marsala Wine, Shallot reduction. Okay, so wuff's attempt at "fancy plating" leaves more than a bit to be desired. But the FLAVOR! And the TEXTURE!
Wuffy just finished, and Vrghr is drooling again just thinking about this!
The chops came out of the Sous Vide flooded with flavor, a gentle sweetness that wasn't overpowering, cooked perfectly all the way to the bone. Not a hint of dryness anywhere. Perfectly tender and juicy all the way through!
Those who have cooked with thick loin chops know how hard it can be to do these just right. The lean pork is very unforgiving of any over-cooking. And trying to get a thick cut cooked properly in the center is just asking to have dry, tough meat at the edges. Sous Vide definitely solved that problem!
The carrot/squash puree nicely complemented the sweetness in the chop's preparation. The marsala wine also has a hint of sweetness, but the robust and earthy Shiitaki mushrooms take center stage there, adding a solid, savory, umami component to the lean pork.
Wuff's got to say, he would pay real good money to get served this in a restaurant! Vrghr can hardly believe this came out of his own kitchen!
(Note - the recipes for the squash and mushrooms will follow)
Ingredients:
2 ea Double-Thick (~3/4 lb each) Pork Loin Chops
3 Tbs Maple Syrup
2 Tbs Balsamic Vinegar
1 Tbs Soy Sauce
2 tsp Bacon Grease (or duck fat if you can get it. Butter is good too)
1 tsp Fennel Pollen
1 tsp Cumin or Chili Powder
1 Tbs Peanut Oil
Salt and Pepper to taste
Directions:
Set the Sous Vide to 135 degrees
In a heavy skillet heat the Peanut oil or other high smoke point oil until just starting to smoke, Sear the pork chops, not moving them, on each side for about 90 seconds (no more!) per side
Remove from heat and season each side with a bit of salt and pepper.
Place each of the pork chops into a 1 qt zip-top bag
In a small bowl, whisk together the remaining ingredients
Pour half of the mixture into each zip top bag
Using the submersion method, extra all the air and close the bag
Cook for ~3 hours
Plating:
Heat a dinner plate in the oven on warm (<200 degrees)
Remove the chops from the Sous Vide. Remove from pouch and discard cooking liquids.
Place a bed of the puree on the plate.
Arrange a chop on top of the puree.
Spoon the Marsala Shiitaki sauce over the chop.
DEVOUR!
Category Resources / Tutorials
Species Unspecified / Any
Size 595 x 760px
File Size 109.1 kB
Listed in Folders
Playing with this new Sous Vide has been a lot of fun! The Fish was a "limited" success, but became perfect for reheating as a later meal. But this pork chop was delicious! Surprisingly, the Pork Blade Steak wuff is about to post was EVEN BETTER!
The boneless pork blade steaks, from a shoulder cut, had a lot more fat and connective tissue. Normally, they're a much tougher cut, but have a lot more "porky" flavor than those lean and normally tender Loin cuts. However, with the Sous Vide, these became even more tender than the loin chops, and had far richer, more substantial flavors. The loin chops tasted more of the various marinades and seasonings used to give the subtle loin meat more tantalizing flavor. But those blade steaks were pure porky-goodness!
And they're a lot cheaper too! That's a double win!!
The boneless pork blade steaks, from a shoulder cut, had a lot more fat and connective tissue. Normally, they're a much tougher cut, but have a lot more "porky" flavor than those lean and normally tender Loin cuts. However, with the Sous Vide, these became even more tender than the loin chops, and had far richer, more substantial flavors. The loin chops tasted more of the various marinades and seasonings used to give the subtle loin meat more tantalizing flavor. But those blade steaks were pure porky-goodness!
And they're a lot cheaper too! That's a double win!!
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