Chuletas de cerdo al vacío con salsa de mostaza y manzana

Ingredientes

• 4 boneless pork chops
• 2-3 teaspoons salt ((enough to salt all sides of the chops))
• 4 tablespoons butter
• 1 cup diced apple
• 2 shallot (minced)
• 1/2 cup brandy
• 2 tablespoons dijon mustard
• 1 1/5 cups cream
• 1/2 to 1 teaspoon salt (to taste)

Preparación

1. 1

   Heat a water bath to 140F degrees.

2. 2

   Season the pork chops with salt on both sides.

3. 3

   Vacuum seal in an airtight bag. You can also use the water displacement method to ensure all the air is pushed out of the bag (see post above).

4. 4

   Cook for 2 hours. Remove and place in an ice bath for 5-10 minutes to stop the chops from cooking.

5. 5

   Heat a cast iron skillet to smoking (or a grill on high heat).

6. 6

   Pat the pork chops dry, and place them in the skillet; sear for 1 minute a side.

7. 7

   Remove and serve with the apple mustard sauce.

8. 8

   --- Apple Mustard Sauce ---

9. 9

   Heat a skillet over medium heat and add the butter and apples and shallots.

10. 10

    Sauté until softened, about 3-4 minutes.

11. 11

    Add the brandy and cook for 3 minutes to let the alcohol burn off.

12. 12

    Add the cream and mustard. Cook for about 3-5 minutes, or until slightly reduced and sauce sticks to the back of a spoon.

13. 13

    Taste and add the salt if necessary (sometimes it is salty enough depending on the brand of mustard and brandy used).