Pork Chop

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare sous-vide pork chop, heavily seasoning with kosher salt and frsehly ground pepper on all sides.

Step 2

Vacuum seal the bag with pork chop, and put into 140 °F sous-vide device for at least one hour.

Step 3

Peel and thinly slice sweet potato.

Step 4

Put sliced potato into a medium saucepan, and add half a cup of water and ¾ stick of unsalted butter.

Step 5

Place on the stove over medium-high heat until it starts to shimmer and reduce heat to medium-low, and let them cook until they are completely soft and fall apart (10 to 20 minutes).

Step 6

Blend the sweet potatoes until they get smooth and add kosher salt, a little drop of honey and maple syrup. Blend them until it’s completely combined.

Step 7

To prepare the glaze, add 50g of brown sugar, 20 ml white wine vinegar, 20g dijon mustard, 10ml maple syrup, a pinch of ground cloves, a pinch of cinnamon, sprinkle of cayenne pepper, and 15ml of hand squeezed pineapple juice into a bowl.

Step 8

Remove pork chop from the sealed bag and place into a preheated pan.

Step 9

Cook until it has a brown crust all sides

Step 10

Place the glaze into a small saucepan and reduce it for 5-10 minutes until it’s syrupy.

Step 11

Carve the pork chop off the bone and cut into thick pieces.

Step 12

Put the sweet potato puree on the plate, arrange the pork chop on top, and drizzle with glaze. Serve and enjoy!