Sous Vide Honey Mustard Pork with Sun-Dried Tomato Salad

Ingredients for 2

• 3 tablespoons extra virgin olive oil

• 1 tablespoon plus 2 teaspoons whole grain mustard

• 1 tablespoon plus 1 teaspoon honey

• Salt and freshly ground black pepper

• 2 (6-ounce) bone-in pork loin chops

• 1 tablespoon freshly squeezed lemon juice

• 2 teaspoons red wine vinegar

• 2 tablespoons rice bran oil or unsalted butter

• 2 cups mixed baby lettuces

• 2 tablespoons thinly sliced sundried tomatoes

• 2 teaspoons pine nuts, toasted

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 2

  In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon mustard, and 1 tablespoon honey. Season to taste with salt and peppers. Transfer to a large zipper lock bag and add the pork chops. Toss to coat.

• Step 3

  Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

• Step 4

  Meanwhile, prepare the dressing: Whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, remaining 2 teaspoons mustard, and remaining teaspoon honey. Season to taste with salt and pepper.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Discard any cooking liquid.

• Step 1

  Heat rice bran oil in a large skillet over high heat. When the oil just starts to smoke, add the pork chops and sear until well-browned, 30 seconds to 1 minute per side. Transfer to a plate and let rest for 5 minutes.

• Step 2

  In a medium bowl, combine lettuce, sun-dried tomatoes, and pine nuts. Toss with three-quarters of the dressing.

• Step 3

  Plate pork chops on top of salad and drizzle with remaining dressing. Serve.

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