Sous vide makes this pork chop dinner so easy, plus brining makes the pork extra juicy and searing after sous vide gives the pork an extra tasty exterior. We served it with some easy oven-roasted potatoes and kale. The mushroom sauce comes together quickly while the pork cooks.
Brine
INGREDIENTS
Pork rib chops, 4 chops, 1-1/2 inches thick each
1/4 cup kosher salt
1/4 cup sugar
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns
2 garlic cloves, crushed
INSTRUCTIONS
Make the brining solution by dissolving the kosher salt and sugar in 1 quart of water in a saucepan over medium heat. Pour into a food-safe storage container with a tight-fitting lid. Add 2 cups ice to cool. Add the remaining ingredients, stir well, then put the chops into the cooled brine, cover, and refrigerate 4 hours or up to overnight. When ready to cook, remove the chops from the brine and discard the brining liquid. Rinse the chops in cold water. Pat dry.
Sous Vide Pork Chops
INSTRUCTIONS
Brined bone-in pork rib chops
2 tablespoon grapeseed oil, plus more for the Sous vide bags
2 garlic cloves, finely chopped
2 shallots, thinly sliced
2 tablespoons butter
INGREDIENTS
Preheat a sous vide immersion circulator to 140 degrees. Place the chops in sous vide bags and drizzle each with olive oil. Seal bags and place in the water bath for one hour.
To Finish: Remove pork from the water bath bag and carefully pat dry with paper towels. Heat a large heavy cast iron or sauté pan until very hot over high heat. Add grapeseed oil and butter then, working in batches, lay the pork chops in the skillet in a single layer, pressing down with a set of tongs. Cook until the crust is deep brown and very crisp, about 45 seconds.
Flip pork chops, add 1 tablespoon butter, along with garlic, and shallots. Spoon butter over pork chops as they cook. Continue cooking until the second side is browned, about 45 seconds longer. Serve with the mushroom sauce.
Mushroom Cream Sauce
INSTRUCTIONS
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
8 ounces shiitake mushrooms, thinly sliced
1/4 cup red wine
1/3 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly grated fontina
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned about 5-6 minutes. Add the wine and cook until evaporated.
Add the heavy cream, thyme, and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in fontina until melted. Serve with the pork chops topped with fresh parsley.
Oven Roasted Potatoes
INSTRUCTIONS
1 tablespoon sage leaves, finely chopped
1 teaspoon finely grated lemon zest
1 tablespoon kosher salt
4 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper
DIRECTIONS
Preheat the oven to 425°. Toss together the sage, zest, and salt until well combined.
In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Transfer to a bowl and toss with the salt mixture, adding enough to taste. Serve immediately.
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