Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce
TM6

Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce

4.2 (5 rating)

Ingredients

Orange Compound Butter

  • 1 orange
  • 8 oz unsalted butter, diced, chilled
  • 6 cloves roasted garlic, homemade (see Tip) or 6 cloves roasted garlic, store bought
  • ½ oz honey
  • 1 pinch salt
  • 1 pinch ground black pepper

Sous Vide Pork Chops

  • 2 pork chops, boneless (approx. 6-8 oz ea., 1 in. thick)
  • salt, to taste
  • ground black pepper, to taste
  • 2 sprigs thyme, divided
  • 65 oz water, to fully submerge bag (not higher than the max. fill level)
  • 1 oz lemon juice

Cherry Port Sauce

  • 1 ½ oz shallots, cut into pieces
  • 1 sprig fresh thyme, leaves only, plus extra to garnish
  • 7 oz port wine
  • 1 oz balsamic vinegar
  • 1 oz brown sugar
  • 4 oz frozen cherries, pitted, thawed, halved
  • vegetable oil, to sear

Nutrition
per 1 portion
Calories
6165.2 kJ / 1473.5 kcal
Protein
55.2 g
Carbohydrates
72.6 g
Fat
99 g
Saturated fat
60.7 g
Fiber
3.8 g
Sodium
1738 mg

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