Balsamic Dijon Pork Chops

Tender, flavorful classic with a gourmet flair.

Author

Ludwina Ossa

Prep Time: 00:10

Recipe Time: 01:10

Temperature : 136F / 57.8C

Ingredients

• Pork chops – 4-6
• Balsamic vinegar - 4 tbsp
• Olive oil - 2 tbsp
• Garlic - 5 cloves, minced
• Dijon mustard - 2 tbsp
• Kosher salt
• Black pepper
• Fresh sage

Directions

1. Combine olive oil, balsamic vinegar, Dijon mustard, and garlic.
2. Season meat with salt, pepper, and add sage when placing into bag.
3. Add balsamic mixture to bag, and vacuum seal.
4. Immerse bag in sous vide bath and cook for 1:10 to 2:00 hours.
5. Cover bath with foil to minimize evaporation. I use a small cooler to regulate temperature, too.

Finishing Steps

1. Remove meat from bag, pat dry removing sage, and sear in cast iron skillet on high in olive oil.
2. Sear for 60 seconds per side and remove meat to plate to rest. reduce heat to medium, add juice to pan, and cook for 4 minutes. Return meat to pan and coat with sauce for about one minute.