I bought Andrew an Immersion Circulator for Christmas this year and he has been loving it! Everything that he makes in it come out perfect, so I wanted to give it a go. New kitchen tools always intimidate me at first so I found an easy recipe to make for dinner on a busy week night.
Sous Vide Herb Rubbed Pork Chops. The term sous vide literally means vacuum in French, so when you are cooking with is method it helps to have a vacuum sealer, like a food saver, but you can use a Ziploc bag with as much of the air removed as possible.
I was able to stop by Pat’s Meat Market on the way home to get my bone in pork chops. Try to go to a butcher whenever you can, I feel that they are experts and can give you tips on any cut of meat.
After the chop was cover with the herby goodness I sealed it up in the Food Saver, I used two separate bags so that the meat would cook evenly. The water was heated to 140 degrees F, so I hooked the bags to the side of my bucket and set my timer for 2 hours.
While the Anova was doing it’s thing I prepped my sides. Roasted root vegetables and broccolini.
Roasted Root Vegetables
- 1 large parsnip
- 1 large carrot
- 1 large beet
- 1 small purple turnip
- 2 sprigs each of thyme and rosemary, stems removed
- 1 clove of garlic, minced
- Olive Oil
Preheat your oven to 425 degrees F. Prep a shallow pan with foil and olive oil. Wash/peel all your root vegetables and cut into 1 inch pieces. Place in a large bowl and toss with olive oil, once coated add your minced garlic, herbs and stir to combine.
Bake for 45 minutes or until fork tender.
- 1-2 bunches of broccolini
- 1 cup of ice
- 1 clove of garlic
- Olive Oil
Bring a medium sized pot to a boil. While waiting prepare an ice bath, fill a large bowl half way with cold water and add the cup of ice. Once water is boiling add broccolini bunches and submerge for 2 minutes. Remove and place in prepared ice bath.
Heat oil and garlic in a sauté pan for a few minutes and then add in the broccolini and cook for about 5 minutes.
Let the broccolini hang out in the bath until the pork is finished. It can be sautéed while the pork is in the broiler.
This was the final product and it was delicious! I had leftovers the next day and they were just as good. For my first time using the Anova Immersion Circulator, I think I did a pretty good job and can’t wait to try something else with this cooking method!