First step is big meat.
The recipe is pretty easy
For the pork chops:
- 4 extra thick pork chops
- 8 thyme sprigs
- 2 apples, peeled and sliced
For the sauce:
- 5 tablespoons (75 ml) butter
- 2 cloves garlic, peeled and minced
- 1 teaspoon (5 ml) sugar
- 2/3 cup (150 ml) hard apple cider
- 1 teaspoon (5 ml) cider vinegar
- 1 tablespoon (15 ml) whole grain mustard
- Preheat SousVide Supreme to desired serving temperature 131F/55C.
- Lightly salt and pepper the pork chops and seal each individually in cooking pouches along with 2 thyme sprigs and 1 tbsp butter.
- Cook at 131F/55C for 12 hours.
- Remove the sous vide pork chops from their pouches, reserving the liquid. Quickly sear the pork chops on both sides in a pan over high heat, or on a grill. While the chops are searing finish the sauce.
- Add 1 tablespoon (15 ml) of butter and the apples to a pan over medium-high heat.
- Cook the apples until the juices begin to brown and the apples are beginning to soften.
- Add the garlic, sugar, apple cider, cider vinegar, mustard and half of the reserved liquid to the apple mixture. Simmer.
- Spoon the sauce over the seared chops and serve.
I didn’t have time to go 12 hours, and I’ve had great luck with 140F, so that’s what I did, for 8 hours. The other thing I did was to use all of the juice from the pouches.
It was excellent, and especially because pork goes really well with fruit. Sous vide is just so easy to do and I’ve yet to not have a good experience. I wrote this on Facebook the afternoon I made this.
Sous Vide Supreme Water Oven. The tradeoff with cooking sous vide is that, unlike some stew or crock slow cook dish, you smell nothing throughout the day. It’s sealed in vacuum, submerged in water held to a precise temperature. You can’t undercook if you go the minimum time. You can’t overcook no matter if you have it 48 hours in (best for a brisket).
I have 4, pound and a half bone-in, double cut pork chops nearing 4 hour soak, 4 to go. I watched them cut it for me. I chose the “tenderloin” end, with the T-Bone-esque lean and tender idea in mind.
The Sous Vide method literally transforms proteins into various textures that can, at times, be like meat pudding you can eat with a spoon. We’ve done that with chicken. Salmon, too, is amazing.
Or, imagine a rare filet that’s still rare because it never got more than a half degree over a rare internal temperature, but over time, proteins broke down into curious textures that are foreign to our pallet, accustomed only to fried, grilled or baked meat?
I still only grill ribeyes. The sous vide method is amazing, but I don’t like my ribeyes as I like my filets, sushi, or seared ahi. Or, pork chops. Mike Eades told me when invited up to SF to share an SV lunch with him and Tim Ferriss for the kickoff with Heston Blumenthal, “I set out on this to find the perfect pork chop.” Oh, my doG, what a success. I’ve had many guests that can get almost uncomfortably sexual in their relating of experience over eating a damn pork chop.
The point is, I smell nothing during the cooking.
I like to think all that “stink” is still in the meat.
Looks like the SVS has come down in price from that initial point of about $500 when it was released. Also, there’s the Sous Vide Supreme Demi now. Or, for about $80 and a crock pot, you can do the poor man’s version: Dorkfood Sous-Vide Temperature Controller (DSV).