Sous Vide Pork Chops and Bread Stuffing

Cooking With Rania - "Sous Vide Cooking"
KDKA Pittsburgh Today Live 2/16/2011

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Sous Vide Pork Chops and Bread Stuffing

4 – 10 to 12 ounce bone in pork chops

Bread Stuffing
1 stick melted unsalted butter
1 large onion – chopped
3 large celery ribs – diced
10 cups stale bread cubes
2 eggs ~ beaten
1/2 cup parsley
2 teaspoons sage
2 teaspoons poultry seasoning
1 cup dried cherries
Salt and pepper to taste
Chicken stock to moisten the stuffing

Preheat the Sous Vide water bath to 140 degrees.
Season the pork chops with salt and pepper to taste and vacuum seal each chop in a separate pouch.
Put the sealed pouches into the preheated water bath. Cook the pork for 6 - 7 hours.
Remove the chops from the pouches and pat them dry. Melt the clarified butter in a heavy skillet and brown the pork over high heat for about 30 seconds per side.
Please note: It is always advised that you refer to the Sous Vide cooking charts for cooking times and internal temperatures
For Stuffing
Melt the butter in a skillet and cook the onion and the celery until soft and translucent - about 10 minutes. Scrape the vegetable mixture into a large bowl and add the bread cubes, eggs, parsley, sage, poultry seasoning, dried cherries and salt and pepper to taste. Toss well.
Drizzle the chicken stock over top and toss lightly. Spoon the stuffing into a greased baking 3-quart dish and bake covered for 40 minutes at 350 degrees - serve hot.
Serves 10 - 12

KitchenNet Inventory Close Out Sale
Copyright © 2018™