Pork chop Sauce

Author

Roger K

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 129.9F / 54.4C

Ingredients

• 30gm unsalted butter
• 1 medium Granny Smith Apple peeled, cored and cut into very small dice
• 1 medium shallot, finely chopped (~1/3 cup)
• 1/2 tsp dried or fresh thyme
• 1/2 cup dry apple cider
• 1/2 cup chicken broth ( make with stock cube)
• 1 Tbsp Dijon mustard- coarse grained
• 1 heaped Tbsp thick cream
• Salt & Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.9ºF / 54.4ºC.
2. Melt the butter in pan over medium heat
3. Add the Apple, shallot & thyme and cook, stirring often until turning brown and softening....few minutes
4. Add the cider and cook until reduced by half
5. Add the chicken broth and cook until slightly reduced.... don’t over do it!
6. Remove from heat and stir in the cream
7. Serve on the side