Sous Vide Pork Chops with Romesco

 

Sous Vide pork chops with romesco sauce and oven-roasted carrots
Sous Vide Pork Chops with Romesco.

Please follow and like my page:
Print Recipe
Sous Vide Pork Chops with Romesco
Sous Vide pork chops with romesco sauce and oven-roasted carrots
Course Dinner
Servings
People
Ingredients
Romesco Sauce
Oven-Roasted Carrots
Course Dinner
Servings
People
Ingredients
Romesco Sauce
Oven-Roasted Carrots
Sous Vide pork chops with romesco sauce and oven-roasted carrots
Instructions
  1. Generously rub salt and pepper in the chops. Place in Ziploc bag and remove as much air as possible in the bag.
  2. Bring water bath to 66C/150F.
  3. Using two clips (wooden clothes picks) to hang the bag in the water bath. Leave it in for an hour.
  4. During this time prepare the roasted carrots. Preheat oven to 180C. Toss the carrots, salt, pepper, and olive oil. Evenly place on a baking tray and roast for 45 minutes or until tender and brown.
  5. Puree all romesco ingredients until a smooth paste. Set aside.
  6. Remove chops from the bag and pat dry if needed.
  7. Preheat your cast iron to medium-high heat with a little oil. Be sure to have your exhaust fan on.
  8. Sear pork chops 1-2 minutes on each side. Don't forget to brown the edges to a perfect crust. Save the drippings.
  9. Now it's time to plate! Gently spread the romesco on your plate, oven roasted carrots and finally placing the juicy pork chops on top. Reheat the pan drippings to pour over the dish.
  10. Serve and enjoy.
Recipe Notes

Romesco sauce is a perfect sauce for fish, meats or a dip.

You can omit the oil with butter while searing the pork chops.

Add your favorite herbs as you like. 

 

Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *