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Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce

Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce
4.5 15 rating
Prep. 30min
Total 2 h 50min
2 portions
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Ingredients

Orange Compound Butter
  • orange
    1
  • unsalted butter diced, chilled
    8 oz
  • roasted garlic, homemade (see Tip) or 6 cloves roasted garlic, store bought
    6 cloves
  • honey
    ½ oz
  • salt
    1 pinch
  • ground black pepper
    1 pinch
Sous Vide Pork Chops
  • pork chops, boneless (approx. 6-8 oz ea., 1 in. thick)
    2
  • salt to taste
  • ground black pepper to taste
  • thyme divided
    2 sprigs
  • water to fully submerge bag (not higher than the max. fill level)
    65 oz
  • lemon juice
    1 oz
Cherry Port Sauce
  • shallots cut into pieces
    1 ½ oz
  • fresh thyme leaves only, plus extra to garnish
    1 sprig
  • port wine
    7 oz
  • balsamic vinegar
    1 oz
  • brown sugar
    1 oz
  • frozen cherries, pitted thawed, halved
    4 oz
  • vegetable oil to sear

Difficulty

medium

Nutrition per 1 portion

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

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