Sous Vide Creekstone Pork Chop Recipe
braised red cabbage, apricot-grainy mustard sauce
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Ingredients
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Pork Chop
Braised Red Cabbage
Apricot-Grainy Mustard Sauce
Method
Cooking the Pork Chops
- 1
Prepare the Pork
Season the Creekstone pork chops with salt and black pepper on both sides. Place them in a vacuum-sealable bag with olive oil and seal.
- 2
Sous Vide Cooking
Preheat the sous vide water bath to 140°F (60°C). Submerge the sealed bag in the water bath and cook for 1.5 to 2 hours.
- 3
Sear the Pork
Once cooked, remove the pork chops from the bag and pat dry. Heat a skillet over high heat and sear the chops for 1-2 minutes on each side until golden brown.
Braised Red Cabbage
- 4
- 5
Add Cabbage and Vinegar
Stir in the shredded red cabbage, apple cider vinegar, sugar, salt, and the cinnamon stick. Mix well.
- 6
Simmer
Cover the pot and let it cook on low heat for about 30 minutes, stirring occasionally, until the cabbage is tender.
Apricot-Grainy Mustard Sauce
- 7
Mix the Sauce
In a small saucepan, combine apricot preserves, grainy mustard, and water. Heat over medium heat, stirring until smooth.
- 8
Season
Taste and adjust with salt and black pepper as needed. Simmer for an additional 2-3 minutes.
