sous vide grilled pork chops with cherry sauce

Ingredients:

2 thick bone-in pork chops

2 cups water

¼ cup kosher salt

¼ cup sugar

2 tablespoons olive oil

2 sprigs fresh thyme

Directions:

For the brine:

Combine the water, salt and sugar in a small saucepan. Whisk over medium heat until the salt and sugar are dissolved. Let cool to room temperature before proceeding.

Place the pork chops in a nonreactive dish. Pour the brine over the chops to cover completely. Cover and refrigerate for one to eight hours.

For the sous vide:

Remove the pork chops from the brine and pat dry with paper towel. Season well with kosher salt and pepper. Place in a sous vide bag. Add one tablespoon of olive oil to each side of the bag. Place a sprig of thyme on top of each chop. Vacuum seal the bag.

Fill a large pot with water. place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature. Submerge the bag, weighting it down with a large spoon. Sous vide the pork chops for 1 ½ to 2 hours.

Heat the grill to medium-high heat. Remove the pork chops from the bag, discarding the liquid. Place the chops directly on the grill grates and grill for two to four minutes er side until the outside is seared and develops a golden crust. Remove and let rest for five minutes. Serve warm with bing cherry sauce (recipe below).

Serves 2

bing cherry sauce for pork chops

Ingredients:

1 tablespoon finely chopped shallot

1 teaspoon olive oil

1 cup dark sweet cherries, pitted (fresh or frozen)

1/4 cup dry red wine

1 teaspoon balsamic vinegar 

2 tablespoons honey

1 teaspoon fresh thyme leaves, chopped or 1/8 teaspoon dried

1/8 teaspoon dry mustard

Pinch kosher salt

Directions:

In a small saucepan, sauté shallot in olive oil until tender. 

Whisk in the red wine, balsamic vinegar, honey, thyme leaves, dry mustard, honey and a pinch of salt. Stir in the cherries. 

Bring to simmer and cook for about 10-15 minutes, smashing the cherries with a spoon about halfway through, until the liquid is reduced by half.

Makes ½ cup