Many may not be familiar with the term sous vide, but this cooking technique is essential for achieving perfectly cooked pork chops. Sous vide involves cooking food in a water bath at a precisely controlled temperature, ensuring that meat is cooked evenly and retains its moisture. This method guarantees that pork chops are never overcooked, making it ideal for adventurous culinary experiences in Alaska.

Prep Time: 15 minutes, Cook Time: 3 hours & 20 minutes, Servings: 2

Essential Ingredients for Sous Vide Pork Chops

• 2 1″ Thick Pork Chops
• 1 tsp Black Pepper
• 1 tsp Sea Salt
• 2 Garlic Cloves, minced
• 1 tsp Red Pepper Flakes
• 2 Thyme Sprigs
• 1 Tbsp Olive Oil

Ingredients for Mustard Cream Sauce

• 1 Tbsp Unsalted Butter
• 1/2 Onion, thinly sliced
• 2 Garlic Cloves, minced
• 1/2 Cup White Wine
• 1/4 Cup Reserved Pork Juices
• 2 Tbsp Dijon Mustard
• 1/2 Cup Heavy Cream

1. Prepare the pork chops at least 3-6 hours before serving. Set the sous vide to 140°F.

2. Season the pork chops generously with salt, black pepper, and red pepper flakes on both sides.

3. Use a vacuum seal bag large enough for both pork chops. If necessary, use two bags to seal the chops individually.

4. Place the seasoned pork chops, garlic, and thyme into the bag, then vacuum seal it tightly.

5. Submerge the vacuum-sealed pork chops in the sous vide bath for a minimum of 3 hours, up to a maximum of 6 hours. Cooking beyond this time may alter the texture of the meat.

6. After cooking, remove the pork chops from the sous vide bath and cut open the bag. Transfer the chops to a paper towel-lined plate, reserving the juices for the sauce. Pat the pork chops dry and lightly re-season with salt, pepper, and olive oil.

7. Preheat the grill to high. Place a small cast iron pan on one side of the grill. Add butter, minced garlic, and sliced onion to the pan. Once the onions begin to caramelize, pour in the white wine and reduce by half.

8. Stir in the Dijon mustard and reserved pork juices, then continue to reduce the sauce by half.

9. Sear the pork chops on the hot grill for 1-2 minutes per side. The sous vide method has already cooked the meat; the goal here is to achieve a flavorful sear. Remove the chops from the grill and let them rest for at least 5 minutes.

10. Add the heavy cream to the sauce and continue to reduce until thickened, approximately 5 minutes, which coincides with the resting time for the meat.

11. Plate the pork chops and generously drizzle the mustard cream sauce on top. Garnish with fresh parsley.

Enjoy this exquisite dish, perfect for an Alaskan adventure!