Sous Vide Sage Pork Chops with Carrot and Apple Slaw

The first herbs of spring are always welcome. Sage seems to thrive best for me (although I will admit to having a black thumb). It winters over in spite of my benign neglect, so I often am able to find fresh sage in my garden early in the year. Sage pairs naturally with pork chops, and the early carrots you can find make a lovely salad to accompany the dish.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 134.6F / 57C

Ingredients

• 2 thick-cut boneless pork chops, about 8 ounces each
• Salt and freshly ground black pepper
• 10 fresh sage leaves, plus more for serving
• 2 cups shredded carrots
• 1 apple, cored and shredded (about 2 cups)
• 1 tablespoon apple cider vinegar
• 1 teaspoon extra virgin olive oil
• 1 teaspoon honey
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon unsalted butter

Directions

1. Season pork chops with salt and pepper. Press sage leaves into the chops. Let rest at room temperature while water heats.
2. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
3. Place chops (with sage leaves) in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 2 hours.
4. While pork chops cook, prepare carrot slaw: In a large bowl, combine carrots and apple. Toss with vinegar, olive oil, honey, and lemon juice. Season to taste with and salt and pepper. Stir in chopped parsley. Cover and refrigerate for about 1 1/2 hours. (Remove from the refrigerator about 30 minutes before the pork chops are finished.)

Finishing Steps

1. About 3 minutes before the pork chops are finished, begin melting butter in a large skillet over medium-high heat.
2. When the timer goes off, remove the bags from the water bath. Remove the pork chops from the bag and pat dry with paper towels.
3. Add pork chops to the hot butter and sear until golden brown, about 1 minute per side.
4. Transfer to serving plate with carrot slaw. Garnish with additional fresh sage. Serve.