Sous Vide Pork Chops with Cherry Couscous

It’s not everyday that I try something new as, sadly, I am a creature of habit and find comfort in the tried and true.  Then two weeks ago I noticed beautiful slabs of pork chops sat behind the clear meat counter at the supermarket.  They looked so inviting that I purchased two despite the fact that I: 1) don’t know how to cook pork chops and 2) the BF does not eat meat.  On offer was also a pint of gleaming red cherries which also made it home with me.  I didn’t realize it at the time but a very satisfying meal was to be had these ingredients.

gleaming_cherries-A quick Google search led me to this delightful recipe: Pork Chops with Cherry Couscous.  Being an avid food photographer, the range of colors that this dish could produce was enough to entice me to give it a try, then it dawned on me that pork chop cookery is a task my SousVide Supreme could easily handle.


After a successful 1st attempt at using the SousVide Supreme I had high expectations for the pork chops.  Rather than fully follow the suggested recipe from the SousVide website I took a simpler route.  The pork chops were brined for an hour before I coated it with olive oil then sprinkled with black pepper.  Once they were vacuumed and sealed in their individual pouches they were submerged into the water bath for 4 hours in 138F/58C heat for my desired doneness of medium.  I must admit that the water bath method does test my patience as 4 hours seems much too long of a wait which is why I don’t use the appliance often.  But previous experience told me that it’s worth the effort and once I was able to plate the food, the result was heavenly tender pork chops on a bed of playful couscous.


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