![Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3a119065ab91cdf94bb24d4b70ad7661/Derivates/676cbde42b8a8c0ef49e6c26e2b7b362e53816db.jpg)
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Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce
Dificuldade
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Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Orange Compound Butter
- 1 orange
- 8 oz unsalted butter, diced, chilled
- 6 cloves roasted garlic, homemade (see Tip) or 6 cloves roasted garlic, store bought
- ½ oz honey
- 1 pinch salt
- 1 pinch ground black pepper
Sous Vide Pork Chops
- 2 pork chops, boneless (approx. 6-8 oz ea., 1 in. thick)
- salt, to taste
- ground black pepper, to taste
- 2 sprigs thyme, divided
- 65 oz water, to fully submerge bag (not higher than the max. fill level)
- 1 oz lemon juice
Cherry Port Sauce
- 1 ½ oz shallots, cut into pieces
- 1 sprig fresh thyme, leaves only, plus extra to garnish
- 7 oz port wine
- 1 oz balsamic vinegar
- 1 oz brown sugar
- 4 oz frozen cherries, pitted, thawed, halved
- vegetable oil, to sear
- Nutrição
- por 1 portion
- Energia
- 6165.2 kJ / 1473.5 kcal
- Proteína
- 55.2 g
- Hidratos de carbono
- 72.6 g
- Gordura
- 99 g
- Gordura saturada
- 60.7 g
- Fibra
- 3.8 g
- Sódio
- 1738 mg
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