Saturday, January 11, 2014

First Attempt at Sous Vide: Lemon-Thyme Boneless Pork Chop

The halibut recipe I posted prior to this was actually my second time using the immersion circulator.  The halibut looked prettier and tasted better.  That's not to say that the pork chop wasn't good.  It was.  But, the fish dish is more impressive.  This boneless pork chop was my first attempt.  While it was tasty, the marinade wasn't as flavorful as I wanted and the pork chop looked like zombie meat until I seared it.

I used the Food Saver quick marinator attachment and that may have been the reason the pork wasn't very flavorful.  The marinator is supposed to do several hours of marinating in a few minutes by sucking all the air out of the container.  I accidentally broke the seal while I was moving the dish and that may have caused the problem.  Or the quick marinator is a gimmick that doesn't really do anything.  Or it was because I had to cut my marinade with a little chicken broth. I won't know until I try it again!

The marinade was based on a spicy lemon marinade I made a long time ago.  To use the quick marinator, the meat must be completely covered.  Usually I use a plastic bag and so the meat doesn't have to be completely submerged.  I made a regular batch of the marinade and noticed that it covered about half of the pork.  I had no more lemons and didn't have enough time to marinate the pork for several hours.  So I added some chicken broth and extra garlic and spices to the marinade to cover the pork.  Probably not my best idea. I'll just post the regular marinade recipe without chicken broth.

I paired this with some rice pilaf from a box and some steamed fresh green beans with a shallot vinaigrette.

Lemon Rosemary Marinade
Juice of 2 lemons
3 Tbsp olive oil
3 large garlic cloves, minced
2 tsp crushed red pepper (or to taste)
4 sprigs fresh thyme

1) Mix everything together really well.

2) Marinate pork for six to eight hours.  Or make lots of extra marinade and try the quick marinator attachment if you have one.

Sous Vide Boneless Pork Chop
2 marinated boneless pork chops

1) Set the immersion circulator for 138 F.

2) Vacuum seal the pork chops in a single bag with some of the marinade.

3) For pork chops that are about 1.25 inches thick, cook for 2 hrs.

4) Remove the bag from the pot and remove pork.

5) Heat a tiny bit of oil in a pan and sear the pork on both sides, about 1 min each side.

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