|Julian's Sous Video Thai Glazed Pork Chops|
|Juicy and perfectly cooked.|
|Joule in a plastic water tank with lid on to prevent evaporation.|
|Julian's sous vide chops, without marinade.|
The beautiful thing about the sous vide is that after the hour of cooking, you can let the chops sit in the hot water for an additional 90 minutes. They will NOT over cook. So you can finish them in your hot skillet whenever you're ready for them.
Thai Pork Chops - Marinade and Glaze(enough for 3-4 chops)
1/4 cup soy sauce
1/4 cup cilantro, chopped
3 cloves garlic, crushed
3 tablespoons brown sugar
1 tablespoon vegetable oil
2 tablespoons lime juice
Whisk the ingredients together, reserving about 1/4 cup for later use.
If using sous vide, place the marinade in the bag with the chops, seal and place them in the hot water and cook per your devices instructions. I like them just a bit pink. I'd call them medium-well. For that the water should be at 60C or 140F. For one inch thick chops that takes about an hour. The chops will hold in the water bath up to 90 minutes after they've finished cooking. When you are nearly ready to serve, heat a heavy skillet with a little vegetable oil until it is quite hot. Remove the chops from the bags and discard the bags and used marinade. Place the chops in the skillet for 1-2 minutes. Turn and use the reserved marinade as a glaze on the chops. Let rest five minutes and serve.
If using this for traditional pan fried or oven baked chops, place the chops in a large zippered storage bag or baking dish. Pour the marinade over the chops and cover. Refrigerate for one hour, turning once halfway through. Bake or pan fry as usual.