Wuffy absolutely LOVES creating pork chops in the Sous Vide. So much so that wuff never orders pork chops at restaurants these days, because none of them are as tender and juicy as wuff can get at home.

But one issue Vrghr has, is that it's a bit difficult to get really crispy coating when starting with Sous Vide, because cooking in the bag locks juices in and keeps surfaces damp. Even searing afterward, while providing lovely Maillard reaction flavors, doesn't really change textures that much.

So wuff tried something different. Adding a tasty, crunchy texture coating after the sear. Wuff has tried this before, but had trouble with the coatings falling off.

This time, wuffy "glued" the coating in place by melting a bit of cheese on top of the chop, and adding the coating to the molten dairy product.

It worked a treat! This coating was crispy enough to even stand up to a generous dollop of pork pan gravy over the chops. And it stayed locked in place even after cutting away each bite. YUM!

No recipe for the potatoes here, as these are frozen "Garlic Red Skin Potatoes" from Schwan's. Delicious! But just "heat and eat" frozen nuggets about as hard to create as heating a can of soup. Just follow the directions on the package, if you order some from Schwan's (wuff does recommend that if you like quick, easy, tasty potatoes).

The gravy started from the yummy pan drippings that resulted from the sear, and was enhanced with some "Better than Bullion Ham Base" to increase quantity and flavor. Wuff LOVES his gravy, but you could certainly create these yummy chops without it.

Note: This crunchy topping can be used on any chop, chicken, etc., that you want to add it to, regardless of the cooking method you use on the meat. So you can give this a try even if you don't have a Sous Vide to use on the chops.

Enjoy!

INGREDIENTS:
For the Chops
2 (or more) Pork Loin Chops, ~6oz ea
1/2 tsp Granulated Garlic (or garlic powder)
1/2 tsp Granulated Onion (or onion powder)
1/2 tsp ground Black pepper
Course Kosher Salt, to taste

1 TBS Neutral, high smoke-point oil (grape seed, avocado, etc.)
2 thin slices Gruyère Cheese (can use other favorite cheese. look for one that melts well)
1 TBS Water

Zip bags & Sous Vide circulator

For the Topping
1 C Panko bread crumbs
1/2 C Parmesan Cheese, grated
2 TBS Butter
1/4 tsp Granulated Garlic (or garlic powder)
1/4 tsp Granulated Onion (or onion powder)
1/4 tsp ground Black pepper
1/4 ts[ Salt

For the Gravy
Pan Drippings from the Pork Sear
Juices from the Sous Vide pouches
2 TBS Butter
3 TBS all purpose Flour
3/4-1 C Warm Water + 1-2 tsp Better Than Bullion Ham base, mixed well (can sub Chicken bullion for the ham)
1/2-2/3 C Cream
1/2 tsp ground Black Pepper
Salt to taste

DIRECTIONS:
For the Chops:
Set the Sous Vide circulator to 140 degrees F

Season the chops well on all sides with salt, pepper, garlic, & onion. Add to cooking bags and remove air. Cook at 140 degrees for 2 hours (can run longer if needed, but would try to keep it under 5 hours for texture purposes)

Remove from pouches and retain juices. Pat the chops thoroughly dry

In a large, heavy skillet (NOT a Non-Stick! The coating degrades at high temperatures.), heat the oil until wisps of smoke form. Add chops to the skillet, laying them away from you to avoid splashing hot oil

Sear 45 seconds to 1 minute on each side to add color

Lay a slice of cheese on top of each chop, trying to cover as much of the chop as possible. Reduce heat and carefully add 1 TBS of water (careful! Will splatter!) IMMEDIATELY cover the pan to let the steam gather to quickly melt the cheese

When cheese is melting (about 30-45 seconds), remove chops to a plate and top with the prepared crispy coating bits (See below), pressing it into the cheese a bit with the back of a spoon or spatula. Place plates in warm oven to hold while finishing the gravy (See below)

For the Crispy Topping:
While the Chops are cooking in the sous vide, making the crispy topping

In a small skillet, melt the butter until foamy and a little bit of browning is starting. Add the panko crumbs and seasoning. Stir to coat all the bread with the toasted butter. Stir and swirl until the panko is starting to toast. Add the grated Parmesan over the crumbs and stir to mix in. Continue to stir about until the cheese has melted into the bread crumbs and all is toasty and lightly browned

Remove to oven-proof plate and place in a warm oven to hold until ready to add to chops. They will remain crispy and crunchy there

To make Gravy:
In the pan where you seared the chops, add the juices from the Sous Vide bags and stir to scrape up any browned bits from the sear (fond). Add the butter and allow to melt until foamy

Sprinkle the flour into the butter and juices, stir to combine and cook until lightly "blond"

Stir in the ham (or chicken) Stock and spices and pepper. Whisk until smooth and starting to bubble and thicken. Gradually stir in cream

Taste for salt and seasoning and adjust as desired

Top the coated chops from the warming oven with the desired amount of gravy

!DEVOUR!