Salad of Sliced Sous Vide Pork and Zucchini Ribbons
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Ingredients for 2
2 (6-ounce) bone-in pork loin chops
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
2 teaspoons honey
2 tablespoons rice bran or vegetable oil
2 medium zucchini, thinly sliced lengthwise into ribbons
2 tablespoons pine nuts, toasted
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Season the pork chops with salt and pepper and place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
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Step 3
Meanwhile, prepare the dressing: Whisk together lemon juice, vinegar, honey, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat dry. Discard any cooking liquid.
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Step 1
Heat the rice bran oil in a large skillet over high heat. When the oil is shimmering, add the pork chops and sear until well-browned, about 1 minute per side. Transfer to a cutting board and let rest for 5 minutes.
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Step 2
In a medium bowl, toss the zucchini ribbons with the dressing. Season to taste with salt and pepper.
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Step 3
Thinly slice the pork chops, discarding the bone. Plate the pork on top of the zucchini. Top with pine nuts. Serve.