We love pork loin chops.
Our Sous Vide has these sets of indgredients so I am including all until we test them.
BTW: we have tried Number 1, and its great.
Caveat: don't over cook the chop thinking you want it medium, we like the tender and juicy setting 135° for 1 Hr.
| Directions: |
| Salt the meat, patting it into all surfaces. |
| Mix the dry ingredients into 1-1/2 Tbsp of Land'O Lakes butter with canola oil. |
| Generously smear the butter mixture all over the chops. |
| Place it in the bag and remove the air. |
| Clip it to the side of the pot. |
| Set the Sous-Vide temp and time then go. |
| Number 1 | ||
| Qty | Meas. | Descr |
|---|---|---|
| 1-1/2 | Tbsp | Land 'O Lakes butter with Canola oil |
| 1 | Tbsp | Lemon Zest |
| 1 | Tbsp | Fresh Thyme |
| 1 | Tbsp | Fresh Sage |
| 1 | Tsp | Sea Salt |
| 1 | Tsp | Black Pepper |
| Number 2 | ||
| 1-1/2 | Tbsp | Land 'O Lakes butter with Canola oil |
| 1/4 | Cup | Apple Sauce |
| 1 | Tsp | Sea Salt |
| 1 | Tsp | Black Pepper |
| Number 3 | ||
| 1-1/2 | Tbsp | Land 'O Lakes butter with Canola oil |
| 1 | Tbsp | Fennel Seeds |
| 1 | Tsp | Sea Salt |
| 1 | Tsp | Black Pepper |
| Number 4 | ||
| 1-1/2 | Tbsp | Land 'O Lakes butter with Canola oil |
| 1 | Tbsp | Ground Cumin |
| 1 | Tbsp | Ground Coreander |
| 1 | Tsp | Cinnamon |
| 1 | Tsp | Bown Sugar |
| 1 | Tsp | Chili Flakes |
| Cut | Thickness | Temp | Time |
|---|---|---|---|
| Chops | 1/2" - 2" | 135 ° F | 1 Hr |
| Ribs | 1/2" - 1-1/2" | 138 ° F | 10 Hrs |