Chuletas de Cerdo con Hueso al Vacío Perfectas con Glaseado de Tomate

Ingredientes

• 2 pounds bone in pork chops (2-4 pork chops, depending on thickness)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon avocado oil
• 1/4 cup tomato paste
• 1 1/2 tablespoons honey
• 1/4 cup grape tomatoes (substitute cherry)
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoon honey mustard
• 1/2 cup chicken stock
• 2 teaspoons fish sauce (substitute soy sauce)

Preparación

1. 1

   Heat a sous vide water bath to 140°F. *a time and temperature chart is included in the post above if you prefer a different doneness. 140°F will provide medium rare results.

2. 2

   Season the pork chops with salt and pepper and seal in a vacuum seal bag (or ziplock freezer bag if using the water displacement method).

3. 3

   Cook for 2-4 hours in the water bath.

4. 4

   Remove from the water bath and bag and pat dry with paper towels.

5. 5

   Heat the avocado oil in a cast iron skillet over high heat.

6. 6

   Add the pork chops and cook for 60 seconds a side, until a brow crust forms.

7. 7

   Remove and serve with the tomato sauce.

8. 8

   --- Tomato Glaze: ---

9. 9

   Heat all the ingredients in a saucepan over medium high heat until simmering.

10. 10

    Simmer for 3-5 minutes, using the back of a large spoon to break some of the grape tomatoes so they are no longer whole and add some texture to the sauce.

11. 11

    Remove from heat and serve over top the pork chops.