Saturday, May 7, 2011
Banjo's Sous Vide Pork Chops with Sauce
Banjo's Sous Vide Pork Chops
- please read these instructions all the way through before starting.
Total Elapsed Time: 3.5 hours
- .25 hours (15 minutes) for preparation
- 3 hours in sous vide machine
- .25 hours (15 minutes) on grill or skillet
- Note: this will produce cooked pork to the precise desired temperature, but it will have normal toughness for a pork chop. If you want to make it tender, then leave it in the Sous Vide for 24 hours.
- Sous Vide machine
- Pork Chops
- Balsamic Vinegar
- Olive Oil
- Lemon Juice
- Charcoal grill (optional)
- 15 minutes for preparation of pork and sous vide machine
- 20 minutes for sauce (prepared while pork chops are in sous vide machine)
- 10 - 15 minutes on grill or hot iron skillet (depends on how much heat and maillard browning you desire)
1 cup of balsamic vinegar
2 tsp olive oil
1 tsp lemon juice
2 large thick cut pork chops
- Set temperature for 140dF and let it come up to temperature
- Prepare pork chops with salt/pepper and place into plastic pouch. If both in the same pouch, make sure they don't touch so the heat can surround pork on all sides.
Instructions at elapsed hour:minute
0:0 - 0:15
Prep sous vide
- Fill sous vide with water, and set for 140dF.
- Place pork chops into pouch
Pouches to Sous Vide
- When sous vide comes up to temperature (approx 15 minutes), add pork chop pouches to sous vide. Cover with lid.
0:15 - 3:15 (3 hours)
Cooking in Sous vide
- pork chops cooking in pouches
2:45 (30 minutes prior to pork chops being ready)
Prepare charcoal grill
- Start charcoal. Allow 30 minutes for coals to come up to maximum temperature.
2:50 - 3:15 (complete before taking pork chops out)
- Pour balsamic vinegar into sauce pan.
- Bring to boil, then reduce to high simmer.
- Stir frequently
- Continue until balsamic vinegar reduced by 2/3rd (you want about 1/3 cup of reduced balsamic vinegar)
- Whisk in olive oil
- Whisk in lemon juice
- Lower temperature to low simmer (or off heat and warm in microwave later)
3:15 - 3:30 (everything ready, waiting to complete browning on grill)
Grilling Pork Chops for browning
- remove pork chops from sous vide machine and pouches. They are cooked, now you are going to brown them for additional flavor. If using skillet, place just enough olive oil in pan to prevent pork chops from sticking, and bring up to temperature just below oil smoke point.
- transfer pork chops to hot charcoal grill
- heat, without flipping, on one side until they reach your desired browness. Lift edge up to observe, but do not flip until this side is complete.
- when this side has reached level of browning you desire, flip to other side.
- heat until this side reaches browning you desire.
- Plate pork chops, and pour 1/4 of sauce on each pork chop (or in a dipping bowl), for total of 1/2 of sauce.
- 1/2 of sauce will remain for additional coatings if desired.
Please send me a message of how this worked for you!