Jack Daniels Pork Chops Sous Vide


Jack Daniels Pork Chops Sous Vide

Courtesy of James Briscione at www.jamesbriscione.com

Serves 4
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



  1. Fill and preheat SousVide Supreme to desired serving temperature (134F/56.5 C for medium rare; 140F/60C for medium)
  2. Sprinkle pork chops well with salt and pepper. Combine flour and cumin on large plate and coat chops on both sides.
  3. Heat 2 tablespoons (30 ml) of the oil in a skillet over medium high heat.
  4. Brown the chops on each side, then remove from the pan and allow them to cool slightly.
  5. Reduce heat to medium, add the onions to the skillet, and sauté to caramelize them.
  6. 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.
  7. Remove from heat and allow the mixture to cool; set aside for use in step 12.
  8. 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.
  9. Cook the chops for at least 2 hours and up to 6 hours in the water oven.
  10. When ready to serve, remove the pouches from the water bath, open, and remove the chops.
  11. 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.
  12. 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.
  13. Serve the chops topped with the sauce.
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