Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Pork Chops with Spiced Applesauce
INGREDIENTS
Make-Ahead: Pork chops can cook in water bath at 140°F up to 3 hours before searing. Bagged cooked pork chops can be chilled
in an ice bath and refrigerated up to 2 days before serving. Rewarm pork chops (in bag) in a water bath with Sous Vide Cooker set
to 130°F for 15 minutes before searing.
Two 1 1/2-inch thick pork chops
3 tbs olive oil, divided
1 tbs butter
Spiced Applesauce (see recipe), for serving
Serves: 4
METHOD
1.
2.
3.
4.
Place Sous Vide Cooker in a water bath and preheat to 140°F.
Sprinkle pork chops all over with salt and pepper. Place pork chops in a single layer in a gallon zip top bag and add 2
tbs oil. Using water displacement method, submerge bag in water bath. Alternatively, place steaks in a single layer in a
large vacuum bag with oil and seal. Submerge bag in water bath. Cook 1 hour.
Remove pork chops from bag and pat dry. Heat a large heavy skillet over medium-high heat. Add 1 tbs oil and 1 tbs
butter. When butter has melted, add pork chops to skillet. Cook about 2 minutes per side, or until each side has a nice
crust. Remove from pan and rest 5 minutes.
Slice pork chops and serve with spiced applesauce.
To cook pork chops:
To sear pork chops and serve:
Prep Time: 10 minutes
Cook Time: 45 minutes
Spiced Applesauce
METHOD
1.
2.
3.
Place Sous Vide Cooker in a water bath and preheat to 185°F.
In a quart size zip top bag, combine apples, butter, sugar, star anise, clove, and 1/4 tsp salt. Using water displacement
method, submerge bag in water bath. Alternatively, combine apples, butter, sugar, star anise, clove, and 1/4 tsp salt and
seal. Submerge bag in water bath. Cook 45 minutes, or until apples are tender.
Remove and discard star anise and cloves. Transfer apples to a bowl. Using a potato masher, carefully mash apples to a
chunky consistency. Serve applesauce warm, at room temperature, or cold.
INGREDIENTS
Make-Ahead: Applesauce can be made up to 3 days ahead, covered, and refrigerated; bring to room temperature before serving.
1 lb Fuji apples, peeled, cored, cut into 1/2 inch pieces
1 tbs unsalted butter
2 tsp sugar
1 whole star anise
1 whole clove
Makes: 1 1/2 cups
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