
Devices & Accessories
Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce
Prep. 30min
Total 2 h 50min
2 portions
Ingredients
Orange Compound Butter
-
orange1
-
unsalted butter diced, chilled8 oz
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roasted garlic, homemade (see Tip) or 6 cloves roasted garlic, store bought6 cloves
-
honey½ oz
-
salt1 pinch
-
ground black pepper1 pinch
Sous Vide Pork Chops
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pork chops, boneless (approx. 6-8 oz ea., 1 in. thick)2
-
salt to taste
-
ground black pepper to taste
-
thyme divided2 sprigs
-
water to fully submerge bag (not higher than the max. fill level)65 oz
-
lemon juice1 oz
Cherry Port Sauce
-
shallots cut into pieces1 ½ oz
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fresh thyme leaves only, plus extra to garnish1 sprig
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port wine7 oz
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balsamic vinegar1 oz
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brown sugar1 oz
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frozen cherries, pitted thawed, halved4 oz
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vegetable oil to sear
Nutrition per 1 portion
Calories
1473.5 kcal /
6165.2 kJ
Protein
55.2 g
Fat
99 g
Carbohydrates
72.6 g
Fiber
3.8 g
Saturated fat
60.7 g
Sodium
1738 mg
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