Pork Loin Chops and Duck Fat Fries
Decadent date night duck fat fries need a lean protein to balance things out. Sous vide pork chops come out perfectly juicy every time. Serve with a simple salad to complete the picture.
Servings: 2
Ingredients
- 500 g potatoes
- 2 150g bone-in loin chops
- 0.5 tsp Better than Bouillon
- 1 tsp corn starch
- 1 tbsp heavy cream
- Salt and pepper to taste
Instructions
- Place defrosted loin chops in a sous vide bag, along with the seasonings. SV for 1.5 hours at 66C / 150F. If cooking from frozen, add an hour to cooking time.
- Take some of the hot SV water and bring it to boil in a pot. Add plenty of salt and a bit of vinegar.
- Scrub potatoes well and cut into wedges. Simmer in the salty vinegar water for about 10 minutes, or until tender but not falling apart.
- Drain potatoes, and allow to steam off and cool down on a baking tray.
- When pork is almost done, melt duck fat in a skillet and fry the potato wedges on all sides until lightly browned.
- While potatoes are frying, extract loin chops from the SV bag and pat dry. Mix corn starch, Better than Bouillon and water into a gravy slurry.
- Once potatoes are done, transfer them onto the baking sheet and keep them warm in a low oven.
- Sear loin chops on all sides, including the sides.
- Let loin chops rest in the low oven next to the potatoes. Deglaze skillet with a splash of water, and add gravy slurry. Simmer until thickened.
- Assemble and serve.