Sous Vide Lemongrass Pork Chops
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
2 tablespoons coconut oil
1 stalk lemongrass, sliced
1 tablespoon minced shallot
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon fish sauce
1 teaspoon kosher salt
2 (10-ounce) bone-in pork rib chops
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
In a food processor, combine 1 tablespoon coconut oil, lemongrass, shallot, soy sauce, mirin, vinegar, brown sugar, garlic, ginger, fish sauce, and salt. Process until smooth, about 1 minute.
Combine the pork chops and soy-lemongrass mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Heat a grill to hight.
Sear the pork chops until well-browned on both sides, 2 to 3 minutes total. Let rest for 10 minutes and serve.