MainsJanuary 18, 2018
Pork Chops with Roasted Poblano Sofrito, Scarlett Runner Beans, and Rice
When cooked right, pork chops are awesome. When overcooked they are gnarly. This makes them perfect for sous vide, which lets you nail perfect every time. Then the only question becomes, what to serve with them.
In this dish, we compliment the chops with a delicious chile sauce and top them with a mildly spicy almost salsa. On the side, scarlett runner beans with rice.
Start to finish, about 2 hours. Actual working time, 30 minutes
Serves: 4
If you make this, you will have leftover chile sauce and potentially leftover beans if you make a full bag of them. Perfect! now you can make some not texas chili!
Mise en Place
Staples
- 8 ozscarlett runner beans, soaked overnight
- 1/2 cupchicken stock
- kosher salt
- pepper
- canola oil
- 1 cupwhite rice
Veggies
- 1/2 cuponion, minced
- 1poblano, roasted, skinned, seeded, minced
- 2 clovesgarlic, minced
- 1 tspcilantro, minced
Meat
- 4pork chops, trimmed
Components
- 1/2 recipered chile sauce
Dairy
- cojita, crumbled
Equipment
- 1sous vide, set at 138
- 1pressure cooker
- 1skillet, medium high
- 1small skillet, medium low
- 1rice cooker
- 2sauce pans
- 1mixing bowl
Directions
- season pork chops, vacpac on medium suck
- put chops into bath for 1:30 to 2:00 hours
- about 30 minutes before you want to eat, start the rest of the steps
- cook rice in rice cooker
- rinse beans and put into pressure cooker covering with 1 inch of water. cook on low pressure for 15 minutes. let naturally release
- in small skillet, sweat onion with a bit of salt in 1 tbs of oil till soft
- add garlic, cook one minute
- add poblano, cook one minute
- take off heat, add cilantro and adjust seasoning
- warm red chile sauce in one sauce pan and chicken stock in the other sauce pan
- bring large skillet up to temp and add canola oil for searing pork
- evac pork from bath and pat dry
- sear pork 1-2 minutes per side or until a nice color has formed. set aside to rest
- evac beans to mixing bowl, leaving cooking water behind
- toss beans with a couple spoonfuls of sauce and a couple spoonfuls of stock. you are looking for a not quite thick but not quite loose sauce
- plate, on each plate put some red chile sauce down in a circle, place the pork on top of the sauce, and put the poblano sofrito on top of the pork
- plate, cont. next to the pork put down some rice and top with scarlet runner beans. let some of the sauce seep into the rice. scatter some cilantro and crumbled cojita on top
- serve