#QuarantineCooking: Sous Vide Pork Chops in Balsamic Rosemary Reduction
APRIL 13, 2020 – Welcome back to #QuarantineCooking! Ready to prepare juicy, tender pork chops with a fancy French name and irresistible flavors?
Chez Panisse and the East Bay’s other Gourmet Ghetto restaurants may be closed because of the coronavirus, but your kitchen doesn’t have to be. If you haven’t tried the sous vide method before, now is the perfect time.
Before getting into the recipe, we gotta say… We had no idea that our very own broker/co-owner Cameron Platt, who brings us this dish, is such a natural chef! (We knew he could sell the heck out of houses and bomb the slopes on a snowboard…but this?)
Watch his très professionnelle cooking video, and we dare you to say he’s not set for a second career as a celebrity chef.
Let us know how your recipe turns out. Email us at firstname.lastname@example.org or post your pics on social media #AbioProperties #QuarantineCooking.
Note: If you don’t have an immersion circulator and specialized sous vide bath, don’t sweat it. Read what Martha Stewart has to say about that. All you really need is a pot, pan, and thermometer. Now, let’s get #QuarantineCooking!
- 4 pork chops, preferably thick
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinaigrette
- 2 tablespoons Dijon mustard
- 2-4 cloves garlic, minced
- few sprigs of rosemary
- salt and pepper to taste
- Mix EVOO, balsamic, mustard, and garlic.
- Add to sous vide bag (or Ziplock) with rosemary and pork chops.
- 1-2 hours in sous vide bath heated to 130 to 135 degrees.
- Drain and save marinade.
- Sear chops in skillet heated to 500+ degrees for 60 seconds each side and set aside.
- Pour the marinade back into a pan set on medium-high heat and reduce for 4 minutes.
- Set the chops back in the pan with the marinade and reduce a little longer.