Rich and juicy pork chops are sous vide with lemongrass, shallot, and ginger for subtle aromatic flavor and served with a punchy, umami-rich sauce. Be sure to pat the chops dry thoroughly to ensure the best sear. This recipe can be doubled and split between two Suvie pans to make four pork chops, if desired.
Lemongrass Pork Chops
Ingredients
- 2 bone-in pork chops, about 1″ thick
- 1 piece lemongrass
- 1 small shallot, thinly sliced
- 1 (1-inch) piece ginger, peeled and thinly sliced
- 2 tsp vegetable oil, plus 1 tbsp, separated
- 1 tbsp molasses
- 2 tsp fish sauce
- 1 tsp low sodium soy sauce
- 1 tsp fresh lime juice
- ¼ cup cilantro leaves
Directions
1) Pat pork chops dry and season generously with kosher salt and ground black pepper. Cut lemongrass in half and pound with a meat tenderizer or skillet a few times to soften. Place pork chops in a vacuum-seal bag with lemongrass, sliced shallot, sliced ginger, and 2 tsp vegetable oil. Vacuum seal and place bag in a Suvie pan, cover with water, and place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous vide at 135°F for 2 hours
Top Zone: None
2) While the pork cooks, stir together 1 tbsp molasses, 2 tsp fish sauce, 1 tsp soy sauce, and 1 tsp fresh lime juice in a small bowl. Set aside.
3) Once the pork has finished cooking, remove from packaging and pat dry thoroughly with paper towels. Heat 1 tbsp vegetable oil in a medium cast iron or heavy-bottom skillet until just smoking. Add the pork chops and sear for 1-2 minutes per side until browned.
4) Transfer chops to a cutting board and slice into pieces. Transfer to plates, drizzle with reserved sauce, and garnish with cilantro leaves.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 470, Total Fat 22g, Total Carbohydrates 8g, Total Sodium 830mg, Total Protein 56g.
