Jack Daniels Pork Chops Sous Vide
Courtesy of James Briscione at www.jamesbriscione.com
Time 2 to 6 hours
- 4 bone-in pork chops
- 1 cup ( 250 ml) flour
- 1 tablespoon (15 ml) ground cumin
- 4 tablespoons (60 ml) high-smoke-point vegetable oil (divided use)
- 1 large onion, peeled and sliced
- 1/2 cup (125 ml) prunes, pitted and cut in half
- 1/2 cup (125 ml) Jack Daniels whiskey
- salt to taste
- black pepper to taste
- 1/2 cup (120 ml) heavy cream
- Fill and preheat SousVide Supreme to desired serving temperature (134F/56.5 C for medium rare; 140F/60C for medium)
- Sprinkle pork chops well with salt and pepper. Combine flour and cumin on large plate and coat chops on both sides.
- Heat 2 tablespoons (30 ml) of the oil in a skillet over medium high heat.
- Brown the chops on each side, then remove from the pan and allow them to cool slightly.
- Reduce heat to medium, add the onions to the skillet, and sauté to caramelize them.
- Add the prunes and then deglaze the pan with the whiskey, scraping up any browned bits. Reduce the sauce until it thickens to desired consistency.
- Remove from heat and allow the mixture to cool; set aside for use in step 12.
- Put one or at most two chops per vacuum pouch. Divide the sauce and onions among the pouches. Evacuate as much air as possible and seal.
- Cook the chops for at least 2 hours and up to 6 hours in the water oven.
- When ready to serve, remove the pouches from the water bath, open, and remove the chops.
- Finish the dish by heating the remaining 2 tablespoons (30 ml) of high smoke point oil in skillet and browning chops again on both sides to create a golden crisp surface.
- Remove the chops to a warmed plate, return the onion-prune mixture to the skillet, add the pouch juices and rewarm; stir in the heavy cream, and reduce by a third.
- Serve the chops topped with the sauce.