Instructions
For the Pork:
- Place your immersion circulator in a water bath and set to 140°F.
- Pat the pork chops dry and season generously with salt and pepper. Place in sous vide bag in a single layer and place a few rosemary sprigs on top and bottom. Seal bags and place in water bath to cook for anywhere between 45 minutes - 4 hours.
- Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add enough vegetable broth to make ½ cup total liquid.
- Heat oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the chops until golden, about 1-2 minutes per side, then sear the fatty edge by holding each chop with tongs and pressing the edge onto the pan. Remove pork to a plate and lower the heat to medium.
- Add garlic and shallots to the still hot skillet, stirring until fragrant and starting to soften, about 1 minute. Add the broth mixture and stir, scraping the bottom of the pan as it cooks, until reduced and thickened, about 2-3 minutes. Turn off heat and add butter, stirring until melted. Taste for seasoning and add more salt and pepper if needed.
For the Salad:
- In a large bowl, combine tomatoes, corn, parsley, chives, olive oil and white wine vinegar. Season with salt and pepper and stir to combine.
- Serve pork chops with salad piled over top or alongside, and gravy for dipping.
Video
Notes
- This is a perfect use for in season summer produce. If you're making the salad in the off-season, feel free to use grape tomatoes and frozen sweet corn.
- You can add more broth to the pan to increase the amount of gravy, if desired. Note that it will take longer to thicken.
- You can cover the container for your water bath to help retain the heat, especially if you're cooking it for a long time period. I like using the ping-pong ball method from Serious Eats.
