Barbecued sous vide pork chop with borlotti beans and candied tomato

This beautiful sous vide pork chop recipe from Luke Holder will provide you with perfectly tender meat without a hint of dryness. Simple served with plump borlotti beans and candied tomatoes, this perfect marriage of flavours is a delight to eat.

First published in 2017

Ingredients

Metric

Imperial

Sous vide pork chop

Borlotti beans

Candied tomatoes

Liquor for candied tomatoes

To finish the beans

Equipment

  • Water bath
  • Vacuum bags 4
  • Bar sealer

Method

1
Preheat the oven to 90°C and the water bath to 64°C
2
To begin, prepare the candied tomatoes. Blanch the tomatoes in boiling water, refresh in iced water then peel away the skins. Keeping whole, dry out in the oven for 90 minutes
3
To cook the beans, place everything in a pan and cover with the water or stock. Simmer for 40 minutes, or until tender. Allow the beans to cool in the liquor
4
Place each pork chop in an individual vacuum bag and add a dash of oil, a strip of lemon zest, a clove of garlic and pinch of salt to each one. Seal in a bar sealer, place in the water bath and cook for 45 minutes
5
To make the liquor for the tomatoes, bring all of the ingredients to the boil and add the tomatoes. Reduce until glazed
6
Remove the pork chops from the bags, pat dry and barbecue or chargrill the chops over a high heat for a beautifully golden exterior
7
Bring the beans up to heat with some of the braising liquor and add lots of fresh parsley and basil. Finish with lemon juice and the tomato chopped into 4 large pieces. Season well with large glugs of olive oil
8
Serve the pork chops with the borlotti beans and candied tomatoes
First published in 2017

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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