Sous Vide Pork Chop Recipes

Steps:

• For the dry rub: Combine the brown sugar, cumin, granulated garlic, oregano, smoked paprika, pepper and salt in a bowl and mix well.
• For the hotel butter: Combine the butter, garlic, shallots and parsley in a bowl and mix well. Using deli or wax paper, make the mixture into a log and freeze. Slice the frozen hotel butter log into 2-ounce rounds.
• For the sweet tea: Combine the tea bags, granulated sugar and 2 cups water in a pot and bring to a boil. Boil for 5 minutes, then let cool. Pour into an ice cube container and freeze.
• For the roasted red potatoes: Boil the potatoes in salted water until cooked to fork-tender. Rinse with cold water and cut into quarters.
• Preheat the oven to 475 degrees F.
• Toss the potatoes with the olive oil, salt and pepper and roast in a pie pan until golden brown.
• For the roasted Brussels sprouts: Preheat the oven to 475 degrees F.
• Toss the Brussels sprouts with the olive oil, salt and pepper in a pie tin and roast for approximately 25 minutes.
• For the pork chops: Pat the pork chops dry and apply 6 ounces of the Dry Rub to both sides; place in a vacuum bag, along with the rosemary sprigs, 6 ounces of the Hotel Butter and 6 ounces of the Sweet Tea. Vacuum-seal the contents in the bag. Refrigerate the bag for at least 24 hours or up to 48 hours.
• Set up a sous vide machine for 135 degrees F and cook the bag for 3 hours.
• Preheat the oven to 475 degrees F.
• Remove the pork chops from the bag, apply more dry rub and place in a pie tin. Season and sear the pork chops in the oil in the oven (see Cook's Note), 4 minutes per side.
• Plate the potatoes, Brussels sprouts and pork chops, topping the chops with the Pineapple Curry Chutney.
• Preheat a 6-quart pan, adding the oil, garlic, onion, bell pepper and poblano pepper and brown lightly. Add the vinegar, pineapple juice, brown sugar and ginger. Reduce by half, then add the fresh pineapple. Cook until the chutney starts to thicken, then set aside.