Sous vide double-cut pork chop with sweet potato puree and reduced glaze
Binging with Babish · ♥ 159.7K likes · 6.9M views · 9 min video
Read about steaks and chops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole double cut Berkshire pork chop
- kosher salt
- freshly ground pepper
- cinnamon stick
- star anise
Season the chop heavily with kosher salt and pepper on all sides including the fat cap, then seal it in a vacuum bag with optional cinnamon stick or star anise.
- 2 whole sweet potatoes
Peel, halve and very thinly and evenly slice the sweet potatoes.
- 3½ oz water
- ¾ stick unsalted butter
Put the sweet potatoes in a medium saucepan with the water and the butter.
Cover and cook over medium-high until they start to simmer, then reduce to medium-low and cook 10 to 12 minutes until completely soft and falling apart.
- kosher salt
- honey
- maple syrup
- 50 g brown sugar
- 20 ml white wine vinegar
- 20 g Dijon mustard
- 10 ml maple syrup
- ground cloves
- cinnamon
- cayenne pepper
- 15 ml freshly squeezed pineapple juice
Blend to a smooth puree with kosher salt, a drop of honey and a drop of maple syrup.
Whisk the brown sugar, vinegar, mustard, maple syrup, cloves, cinnamon, cayenne and pineapple juice together and taste.
The Babish glaze
Take the chop out of the bag, pat it very dry and sear it in a preheated pan on every facet for a brown crust.
Carve the chop off the bone, keeping the bone, and cut it diagonally into steakhouse slabs.