Pork Chops and Brussel Sprouts

I decided that it was high time to move into the magical realm of pork. I got some 1.5″ pork chops and brined them overnight with some peppercorn and fresh garlic. I vacuum sealed them with salt and pepper and a small amount of oil. I cooked them for two hours at 140F and seared them off in a cast iron pan. I deglazed the pan with bourbon, and then added maple syrup and mounted it as a pan sauce.

Veg, tasting notes, and other photos after the jump…

I saved the boring water bath photo for after the jump, there are only so many of those that anyone wants to see. I did decide to make some yummy, yummy brussel sprouts to go with the pork chops. Just tossed them in some olive oil, salt, and pepper and put them in the oven at 375F for 35 minutes.

Bath Time: 120 minutes at 140F

Sides: Brussel Sprouts

Drink: Oskar Blues – Ten FIDY

Tasting Notes:

Pork: Amazing, best protein yet. Sauce was a GREAT addition (Stole it from Brentwood Tavern)

Beer: Pours Like motor oil and tastes amazing! Chocolate and coffee.

Sides: Great. I love the extra toasted flavor that brussels get when they are ALMOST burnt.


About Aaron Haley

A sous vide Newbie learning his way with an amazing new kitchen tool.
This entry was posted in Beer, cooking, sousvide. Bookmark the permalink.

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