Sous Vide Steakhouse Porkchop Recipe

Ingredients

• 2 bone-in double pork chops or double thick pork chops
• Salt and pepper to taste
• 2 to 3 sage leaves, fresh
• 2 tbsp. (28 g) butter
• 1 big onion, sliced
• 1 granny smith apple, peeled and sliced
• 3 tbsp. (43 g) butter
• 3 tbsp. (45 ml) whiskey or bourbon
• 3 tbsp. (45 ml) maple syrup

The cook time of sous vide pork will depend on the weight or thickness of your cut. The app controlling your particular sous vide unit will provide that information to you.

Method

1. Fill a pot or bin with hot water and set your sous vide cooker to 144°F (62°C).
2. While you are waiting, season the pork chops generously, on all sides, with salt and pepper. Peel and slice the apple and slice the onion into thin half-rounds.
3. Place the pork into a ziplock bag or into a vacuum bag and add 2 tbsp. butter as well as a few sage leaves. Once the water is ready, submerge the pork and cook for up to 3 hours.
4. When the pork is nearly done, heat a pan or wok over medium heat and sauté the onions and apples until they are caramelized and soft. At the end of the cook, add the whiskey and cook for a few minutes, until the alcohol scent has dissipated, then stir in the maple syrup. Season to taste with salt.
5. When the pork is ready, preheat your infrared sear station side burner or the main grids of your barbecue to high. Sear the pork chops over high heat for a minute or two on each side, until sear marks form.
6. Slice and serve the pork on a bed of caramelized apples and onions and spoon over any remaining maple whiskey liquid.

These chops can be cooked using the reverse sear method as well. Light the barbecue and prepare to us the indirect heat method. Place the seasoned pork over the unlit burners and cook at 300°F (149°C) until they reach 135°F (57°C). Remove from the heat, and rest while you heat the barbecue to high. Then sear over direct heat for 1 to 2 minutes per side before serving.

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