Mexican-Inspired Sous Vide Pork Chops with Brussels Sprouts
What Started it all:
Pork chops, Brussels sprout, baking soda, sous vide
Indulge in this mouthwatering Mexican-inspired dish that combines the tenderness of sous vide pork chops with the crispiness of roasted Brussels sprouts. Perfect for a comforting family meal for four.
Ingredients
- 4 pork chops
- 500g Brussels sprouts, halved
- 1 teaspoon baking soda
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Prepare the Pork Chops: Season the pork chops with salt, pepper, cumin, smoked paprika, and garlic powder. Vacuum seal the seasoned pork chops in sous vide bags or use a resealable bag and the water displacement method. Preheat your sous vide water bath to 140°F (60°C). Place the sealed pork chops into the water bath and cook for 1.5 hours.
- Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with olive oil, baking soda, salt, and pepper. Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy, shaking the pan halfway through for even cooking.
- Finish the Pork Chops: Once the pork chops are done cooking in the sous vide, remove them from the bags and pat them dry with paper towels. Heat a skillet over high heat and add a little oil. Sear the pork chops for about 1-2 minutes on each side until they develop a nice brown crust.
- Serve: Plate the sous vide pork chops alongside the roasted Brussels sprouts. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.
This Mexican-inspired sous vide pork chops recipe brings together the perfect combination of flavors and textures. The tender, juicy pork chops paired with the crispy Brussels sprouts make for a delightful and comforting meal. Enjoy!