Sous Vide Pork Chops with Dandy Celery, Apple, and Bleu Cheese Salad

Sous Vide Pork Chops with Dandy Celery, Apple, and Bleu Cheese Salad

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10 minutes
1 hour 25 minutes
1 hour 35 minutes
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What You Need

Pork Chops

  • 4-1 inch thick, boneless pork chops
  • Kosher salt & black pepper
  • 4 thyme sprigs
  • 4 cloves garlic, smashed
  • 2 Tablespoons olive oil

Dandy® Celery, Apple & Bleu Cheese Salad:

  • 2 Cups sliced Dandy® Celery
  • 2 Fuji apples, core removed and sliced into ¼ inch wedges.
  • 2 Tablespoons chopped flat leaf parsley
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons cider vinegar
  • ½ teaspoon kosher salt
  • Pinch black pepper
  • ½ Cup Point Reyes bleu cheese or other robust bleu cheese

Make It

For the pork chops:
  1. Set circulating water bath to 144 degrees.
  2. On a clean surface, season the pork chops with generous amounts of salt and pepper and place in a zipper top plastic bag, being careful not to dirty the seal of the bag -- fold the edges of the bag down to fill the bag. Add the thyme sprigs and olive oil and seal the bag pushing out as much air as possible while sealing -- Place the filled zipper top bag on the edge of the counter and slowly slide the bag over the edge, just until the product is hanging and then close seal and gently bring the product up.
  3. Once bag is securely sealed, submerge in your 144 degree circulating water bath, secure the top of the bag to the edge of the bath (I like my Elmer’s Boston Bulldog clip, it has never failed me) cook for 1 hour and 15 minutes.
  4. Once pork chops are cooked, remove bag from bath and rest on counter. Open bag, remove the pork chops and place on a clean tray. Heat a medium sized skillet over medium high heat and add 1tablespoon olive oil, carefully place the cooked pork chops in the skillet and sear till golden brown along with the thyme sprigs and the smashed garlic cloves. Cautiously turn over the pork chops and sear another 3-4 minutes till golden brown and serve. I like to place one garlic clove and 1 sprig of thyme on each pork chop for garnish before serving.

For the Celery, Apple & Bleu Cheese Salad:

  1. In a medium bowl whisk together the olive oil, Dijon mustard, cider vinegar, salt and pepper. Add the sliced Dandy® Celery, apples and the parsley and toss to coat. Add the blue cheese and toss one last time before serving with the Sous Vide Pork Chops.
Recipe by Chef Todd Fisher