Center Cut Pork Chop 60c 45 mins

After reading a tweet from Chef Richard Blais "Sous vide pork chops with Brussels sprout,  water chestnut and roasted grapes for dinner. Pork, 45 min at 60c after 30 min brine." He inspired us to try out our own pork chops in the SVS.

We let our chops sit in a brine (10% brine 100 grams salt to 1 liter water) for 2 hours, then packed them up with a knob of butter and set our SVS to 60c and popped them in. Since 45 min is not that long to wait, we went ahead and started prepping the rest of the dish, we paired the pork chops with fresh spinach, sauteed miatake and petite button mushrooms, and a pomegranate balsamic sauce(i received the balsamic from my sister-in-law in Toronto, she got from a local farmer market, thanks shobes!).

The pork chop was fork tender and paired well with the balsamic pomegranate reduction, all in all a very nice dish. The center of the chops were slightly pink, but a bit lean(hence our brine). In comparison, on new years we had dinner at the Vinegar Hill House and I had their famous roasted pork chop and it was delicious and juicy (very very good)~ our sous vide chop was a little leaner but was perfectly tender however to me it lacked the nice roasted flavors the one from Vinegar Hill had(they use a 700+ degree wood burning oven), tho I'd have to say the SVS its def a good alternative to the home cook.