Cutlets with bone are always preferable to those without. They are juicier and more flavorful, and this recipe shows you how to cook them perfectly using the sous vide technique.
Recipe for manor cutlet in sous vide
Chops with bone are always preferable to boneless chops.
They have more juice and flavor.
These pork chops are cooked using the sous vide method, ensuring a consistent and delicious preparation every time.
Servings: Portions
Manor cutlet in sous vide
Cutlets with bone are always preferable to those without. They are juicier and more flavorful, and this recipe shows you how to cook them perfectly using the sous vide technique.
Ingredients
- 500 gram Pork chops with bone (2 pcs.)
- 0.5 pcs. Pointed Cabbage
Jerusalem Artichoke Mash
- 100 gram Jerusalem Artichokes
- 200 gram Cream
- 13 gram Butter
- Spices salt, white pepper, lemon juice, and gastrique
Instructions
Manor cutlet:
- Start by gourmet salting the meat. Cover the meat with salt on both sides and let it sit for 30 minutes.
- Rinse the meat under cold water to remove the salt.
- Pat the meat dry and sear it hard for 30-45 seconds on each side.
- Season with pepper and vacuum-seal it.
- Then place it in your sous vide/water bath at 59 degrees Celsius (138 degrees Fahrenheit) for 1 hour and 15 minutes.
- Remove the meat, pat it dry, and sear it briefly in butter/oil on both sides to achieve a nice crust without further cooking it, as it is already cooked and tender.
Jerusalem artichoke puree
- Peel the Jerusalem artichokes and cut them into small pieces. Boil them in water (add a bit of lemon juice to prevent discoloration) until they are soft, then drain.
- Mash the cooked Jerusalem artichokes together with butter and cream milk, and season with salt, white pepper, gastrique, and lemon juice to taste.
Pointed cabbage
- Cut the pointed cabbage in half lengthwise. Then cut it again, using 2 quarters for this recipe.
- Melt butter and oil in a pan and sear the cabbage on all 3 sides until it has a slight sear mark at a fairly high temperature.
- Then lower the heat and add a bit of vinegar and white wine. Let it simmer for 10-12 minutes, turning every 3-4 minutes, and it will be ready to serve.
- Serve everything together.