Côtelettes de porc désossées sous vide

Ingrédients

• 2 boneless pork chops (1 1/2 to 2" thick)
• 1 tablespoon avocado oil (for searing)
• 1-2 teaspoons salt (adjust depending on size of chops)
• 1/4 teaspoon black pepper
• 2 teaspoons brown sugar (plus 1 teaspoon (for sauce))
• 1 teaspoon fresh grated ginger
• 1/4 cup apple cider
• 1 apple (peeled and diced)
• 2 tablespoons unsalted butter (divided)
• 1/3 cup brandy

Préparation

1. 1

   Heat a sous vide water bath to 140F degrees.

2. 2

   Season the pork chops with salt and pepper and place them in a vacuum seal bag with the ginger, apple cider and 2 teaspoons of brown sugar.

3. 3

   Seal and cook for 2 hours.

4. 4

   Remove pork chops from bag, reserving the bag sauce in a bowl, and pat the pork chops dry, thoroughly, with paper towels.

5. 5

   Heat a skillet over medium heat and add 1 tablespoon of the butter and let it melt.

6. 6

   Add the apples and cook undisturbed for 2-3 minutes, allowing it to brown.

7. 7

   Stir and cook another 2-3 minutes to continue browning.

8. 8

   Add the brandy, brown sugar and the bag sauce and let it cook until the sauce thickens, about 2-3 minutes. Add last tablespoon of butter, remove from heat and set aside.

9. 9

   Heat a cast iron skillet over high heat until smoking, then add the avocado oil.

10. 10

    Add the pork chops and brown for 30-60 seconds on each side (depending on thickness), until a crust forms.

11. 11

    Remove and serve with the sauteed apples and brandy sauce.