2021-03-21 17:59:33
Seattle, WA
Pork Chops With the Anova Precision Oven
Ingredients
| Amount | Ingredient | Calories | Link |
|---|---|---|---|
| 3 tbsp. | Heavy Cream | 179 | Buy Fresh! |
| 2 tbsp. | Salted Butter | 204 | Buy Fresh! |
| 3 tbsp. | Chicken Stock | 9 |   |
| 1 tsp. | Dijon Mustard | 5 |   |
| 3 tbsp. | Shallots | 22 | Buy Fresh! |
| 1/8 tsp. | Kosher Salt | 0 |   |
| 1/8 tsp. | Black Pepper | 1 |   |
| 1 tbsp. | White Wine Vinegar | 3 |   |
| 1 lbs. | Pork Chops | 1043 | Buy Fresh! |
Preparation
Season the pork chops with kosher salt and freshly ground black pepper. Insert the temperature probe into the thickest part of the pork chop.
Step 1 - Pre-Heat
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 150 °F
Steam: 100%
Probe: 140 °F
Step 2 - Cook
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 150 °F
Steam: 100%
Probe: 140 °F
When the oven is preheated, insert the pork chops and plug in the probe. Cook the pork chops until the probe target temperature reaches 140 °F. Remove the pork chops form the oven and configure the Anova Precision Oven to sear using the settings below.
Step 3 - Sear
Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: Off
Remove the pork chops from the oven when a nice color develops. While the pork chops are resting prepare the Dijon sauce.
In a large saucepan melt 2 tablespoons of salted butter over medium heat until the butter starts bubbling. Add the chopped shallots and cook for 1-2 minutes until softened. Next, add white wine vinegar and bring the mixture to a boil deglazing the pan by scraping the bottom of the pan to prevent from burning. Add heavy cream, chicken stock, Dijon mustard and cook until the sauce thickens, approximately 5 minutes. Season the sauce with kosher salt and freshly ground black pepper. Plate the pork chops, top with Dijon sauce and serve with your favorite sides.
Nutrition
A 4 ounce serving of pork chop served with 1 tablespoon of mustard sauce is approximately 303 calories.
Recommended Serving Size: 4 oz. pork chop and 1 tablespoon of Dijon sauce (Approximately 303 cal.)
Total Servings: Approximately 4
Items Used
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.