Calabrian Pork Chop

Anova Culinary

A prep intensive dish celebrating a delicious double Bone Heritage Pork Chop for you to enjoy


Daniel Nutty

Prep Time: 24:00

Recipe Time: 24:00

Temperature : 132F / 55.6C



  1. Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.
  2. Blend Calabrian Chile’s, white onion, sugar, orange juice & zest, mint, basil, salt, black pepper and then vacuum seal porkchop with the Chile marinade, 24-48 hours
  3. Soak Dry Beans overnight then Vaccum seal the soaked beans with the brunoise onion, carrot, celery, rosemary, 1/2 cup of chicken stock. Sous vide for 3 hours @ 190. Shock in bath bath, reserve.
  4. Vacuum seal the Cipollini onions with thyme, butter, pinch of salt & sous vide @ 185 for 1.5 hours, shock in ice bath once complete. Once chilled make 8 cuts (careful not to cut the root) and open then onion like a flower.
  5. Cook the pork chops @ 132 degrees for 24 hours in the Anova circulator
  6. Toast orzo and cook 6-8 mins in salted water, spread on a sheet tray with a touch of olive oil to cool
  7. Assembly; mark the pork chop on a grill. Reheat the cannelinni beans with a bit of chicken stock & butter. Toss the orzo with olive oil, fresh lemon juice, & parsley.
  8. For the onions; dip into a slurry (equal parts h2o & corn starch) then lightly dredge in a 3:1:1 mixture of AP flour, corn meal, & wondra. Then deep fry @ 365 until golden brown. Toss with salt, parsley, & smoked paprika.
  9. In a vitamix or other high powdered blender add 1c of parsley, 1/2c mint, zest and juice of 1 lemon, create a loose emulsion with olive oil and finish with a touch of xanthan gum
  10. Blend remaining marinade in vitamix with a 2 tsp xanthan gum

Finishing Steps

  1. For the plate; slice the pork chop into desired thickness, and place over a bed of orzo & beans. Arrange pork chop on top of the beans, sprinkle with maldon salt, a drizzle of the mint Gremolata, place your dots of Calabrian emulsion, some on the pork, some on the plate. Place onions on the plate & enjoy!