Sous Vide Pork Chops: Pear, Anise, Cinnamon

December 27 2010 - 10:41 AM

This recipe nets you a nice pork chop with a more savory than sweet pear/anise gravy. The flavors should be imparted in the meat as well. Given your choice of cooking the temp/time range seems around 160º-165º for 7-9 hours. This will give you a completely cooked chop. I’m certain to have the “What temp is safe for pork?” conversation but not this moment. Suffice to say, it’s 160º.

2 Pork Chops (about a pound)
1 anjou pear
3 pieces (whole or broken) star anise
1 stick of cinnamon
about 10 peppercorns
sea salt

Chill your pork chops. Set the water bath to 165º. Slice the pear lengthwise, removing the core. Layer across a strip of plastic wrap and add the structure gonflable star anise, and peppercorns evenly. Roll the wrap gently and place at the bottom of your plastic bag. Liberally salt the 2 chops. If desired, sear the chops over high heat and then chill. The searing will give you a more pronounced flavor after the sous vide. Add the chilled pork chops and seal. Cook for 7-8 hours.

Once removed drain the cooking liquid into a sauce pan, including the pears. Reduce and while roiling, add a tablespoon of corn starch mixed with cold water. Stir until thick. Discard pear slices (they won’t be anywhere near sweet at this point). Sear chops quickly and plate with sauce.

This is another recipe that I am using with my Sous Vide Supreme. Sous Vide Supreme provided me with a unit and in return I’m sharing my successes over the next few months!