This is perhaps a slightly “fancier” recipe than I have posted before and you’ll need a sous-vide machine to really get the best results here. However, you could just cook the pork chops in a cast iron pan.
This recipe will serve two, and makes a really great date night meal.
- 2 pork chops
- 4-6 maris piper potatoes
- 2 granny smith apples
- 1 lemon
- 150 millilitres of double cream
- Sage leaves
- Vegetable Oil (or other flavourless oil)
- Salt and pepper
The key for doing this recipe right is to get the timing down. Be sure to read the recipe in full before you start so that you know what to expect.
The pork will take at least 1hr in the sous-vide but you can leave it longer without worrying. While the pork is in the sous-vide you can start the apple sauce and mash.
Then, while the potatoes and apple sauce are cooking you’ll then want to get the pork into your skillet and brown/crisp up.
If you’re a little off with the timing you can just keep the apple sauce and potatoes warm until you need them.
So, here’s how you do it:
- Seal your seasoned pork chops in a sous-vide bag using a vacuum sealer.
- Set your sous-vide machine to 60 degrees celcius and once up to temperature add the pork chops to the water.
- After 60 minutes start on the potatoes and apple sauce.
- For the potatoes bring a pan of water to the boil. Peel the potatoes and add to the water. The potatoes are ready when they become tender (check by periodically piercing the potatoes with a knife).
- For the apple sauce, peel the apples (make sure you remove all of the skin as it’s difficult to remove later), remove the cores and add to another pan with a little water, the juice of a lemon and a small knob of butter. Place over a low-medium heat with the lid on. Keep stirring the apples every 5 minutes until they break down form a sauce. Once done turn off the heat and this will keep warm in the pan.
- The potatoes and apples will both take around 20-30 minutes to cook. Our aim is now to get the pork ready at the same time.
- After about 15 minutes from adding the potatoes to the water add the vegetable oil and another knob of butter to a cast iron skillet.
- Once the skillet is hot (after 5-10 minutes) remove the pork chops from the sous-vide, take them out of their bags and dry the outside of the chops as much as you can with kitchen roll. This might seem counter intuitive but the chops won’t brown if they are wet, instead the heat of the pan will go to evaporate the moisture. You won’t make the inside of the chops any less moist by doing this.
- Add the pork chops to the hot pan and push down to get the best possible contact. The aim here is to get a good crust as quickly as possible. Brown both sides and then the fat for approx 1 minute each side and then set aside to rest. Keep the pan on a low-medium heat as you’ll need this again.
- By now your apple sauce should be finished, so season with salt and pepper to taste.
- Your potatoes should also be done, so remove from the heat and mash together with the double cream, salt and pepper. Add the double cream slowly (mashing each time) until you get the consistency that you want as different potatoes will absorb the cream differently.
- Turn the heat on the skillet back up and when hot throw in the sage leaves. The remaining fat in the pan will crisp the leaves really quickly, be ready to take them out again after a few seconds before they become too brown.
- Plate up the mash, top with the chop and then spoon over the remaining juices from your skillet. This will help to crisp the pork up again. Then add the apple sauce and sage leaves to serve.
This might seem fiddly, but all of the steps are straight forward. You’ll be able to do this easily with a little practice and it’s a good way to practice some fundamentals.