Sous Vide Pork Chops with Jalapeño–Agave Nectar Salsa
Pork chops are usually quite lean, which can lead them to dry out when cooked, but preparing them using an immersion circulator will ensure they turn out moist and tender. For the most flavorful results, look for a heritage breed of pork, such as Berkshire or Duroc.
Ingredients:
- 4 bone-in loin pork chops, each 1 1/2 inches (4 cm) thick (about 2 1/2 lb./1.25 kg total)
- Kosher salt and freshly ground pepper
- 1 tsp. ground cumin
- 1/2 red onion, thinly sliced
For the salsa:
- 1 jalapeño chile, seeded and minced
- 1/2 red onion, finely diced
- 2 garlic cloves, minced
- 1 cup (1 oz./30 g) fresh cilantro leaves, coarsely chopped
- 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves, coarsely chopped
- 1/4 cup (2 fl. oz./60 ml) sherry vinegar
- 1 1/2 Tbs. agave nectar
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. grapeseed oil
- Flaky sea salt for finishing
Directions:
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 140°F (60°C) for medium-rare, 150°F (66°C) for medium, or 160°F (71°C) for well done.
Season the pork chops generously on both sides with kosher salt and pepper, then sprinkle both sides evenly with the cumin. Divide the chops and onion evenly among 2 vacuum bags, arranging the chops in a single layer, and vacuum seal closed.
When the water reaches the desired temperature, lower the bags into the water bath and clip the top of each bag to the side of the water basin. Cook for at least 1 hour and up to 4 hours.
While the chops cook, make the salsa. In a bowl, stir together the jalapeño, onion, garlic, cilantro, parsley, vinegar, agave nectar and olive oil. Season to taste with kosher salt and pepper. Cover and refrigerate until ready to serve.
When the pork chops are ready, remove the bags from the water bath and transfer the chops to a plate. Discard the onion. Pat the chops dry and let rest for 10 minutes.
Preheat a stovetop grill pan over high heat until hot. Brush with the grapeseed oil. Add the chops and sear, turning once, until charred and golden, about 2 minutes per side.
Transfer the chops to individual plates and sprinkle lightly with sea salt. Serve immediately, with the salsa alongside. Serves 4.
Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)
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$30
