Iberico pork chop | mashed potatoes | apple relish | coffee jus | Double IPA

  • 11. February 2018
  • By Admin: Frank
  • Comment: 0

Today I show you a way to guarantee extra-juicy pork chops. Combined with mashed potatoes, apple relish and coffee jus. – YAMMY!!!

 

Iberico pork chop


Servings 4 persons

Ingredients

Iberico pork chops

  • 4 pieces Iberico pork chops
  • 4 sprigs rosmary
  • 2 gloves garlic chopped
  • 4 Tbsp olive oil
  • some oil to sear

Mashed potatoes

  • 1 kg potatoes fluffy
  • 100 g butter
  • 150 ml milk
  • 100 ml cream
  • salt, pepper, nutmeg

coffee jus

  • 30 g olive oil
  • 40 g bacon
  • 50 g carrots diced
  • 150 g onions diced
  • 5 g garlic chopped
  • 110 g tomatoes diced
  • 100 ml red wine
  • 1 star anise
  • 25 g doenjang
  • 30 g soy sauce
  • 6 dl coffee
  • 2 bay leaves
  • 2 thyme sprigs

relish

  • 0,5 pieces red onions diced
  • 1 pieces sour apple diced
  • 0,5 Tbsp butter
  • 1 Tbsp brown sugar
  • 500 ml Cider or apple juice
  • 2 Tbsp apple cider vinegar
  • cinnamon

Instructions

  1. Preheat a sous vide cooker to 60°C / 140°F. Place pork chops in sous vide bags along with a rosemary sprig, a half garlic clove, and a Tbsp olive oil. Seal bags and place in water bath for 70 mins.

  2. Place potatoes in large saucepan; add enough water to cover. Add 2 teaspoon of salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes

  3. In a medium saucepan, fry bacon in olive oil, Add carrot, onion, garlic, bay leaves and thyme sprigs. Ceep on frying. Add tomato. Ceep on frying. Deglace with red wine and add star anise, doenjang, soy sauce and coffee. Reduce the sauce and sieve their to finish.

  4. In a medium saucepan, combine the apple, red onion, and sugar over medium-high heat until the sugar dissolves, about 2 minutes. Deglace with cider and vinegar. Reduce heat and add a pinch of cinnamon. Simmer, partially covered, until apples are soft, 10 minutes, stirring occasionally.

  5. Mash potatoes with potato masher until no lumps remain. Add butter and cream. Continue mashing, gradually adding enough milk to make potatoes smooth and creamy. Season with salt, pepper and nutmeg.

  6. Remove pork chops from water bath and bag and carefully pat dry with paper towels. Sear chops in a pan by great heat for one min each side.

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