Jason’s Bone-In Thick Cut Pork Cop With Mustard Sauce
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
Thick cut pork chop with bone 1 1/2 -2” cut
Rosemary 1 sprig
Thyme 3-4 srigs
Garlic1-2 clove smashed
Shallot 1 sliced
Salt and fresh cracked pepper
Olive oil 1t
Pad of Unsalted Butter 1 T
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC
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Step 2
Place all in Sous Vide safe plastic bag and seal.
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Step 3
When water has reached temp, place in water making sure there are no leaks and completely submerged
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Step 4
When time is is done, remove from water and let rest 10-15 min
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Step 5
If cooking on later date, place in ice water bath for 15 min and chill in fridge. Will hold for 3-days use before 4th day
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From Chilled
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Step 0
Set Sous Vide to 130 degrees F. Place in water for 30 min let rest
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Step 1
Place in water approximately 45 min before you are ready to serve with your veg and starch
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Step 2
Now we are ready to finish. season pork with cracked pepper and salt tt. Place a 10” sauté pan on medium high
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Step 3
Add 1-2T olive oil. When smoke starts place chops in pan and DO NOT MOVE. When you achieve nice color and caramelization flip over and add 1-T cold butter, sprig of thyme, sage and rosemary and clove of garlic. Baste by tilting pan and using spoon to coat with foaming butter. When fins he’d to desired color take out pork and rest.
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Step 4
Drain the pan of fat and place back on heat. Add 1/4 cup of red or white wine or 2-3T of your favorite alcohol (cognac,bourbon, etc.). Burn of alcohol while stirring to deglaze pan.
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Step 5
And reserved cooking liquid. Bring to quick boil. Remove from heat add 1t cold butter, 1t Dijon and fresh herbs( parsley, chives, sage).
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Step 6
Add a finishing salt and Serve and enjoy.
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Step 7
Options: Finish on grill the same make the pan sauce. I love this dish with roasted fingerlings with fresh herbs and wild mushrooms( morels, hen of the woods of Chantelle). Great with the wine used to cook with to tie everything together.