Barbecued sous vide pork chop with borlotti beans and candied tomato

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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




Sous vide pork chop

Borlotti beans

Candied tomatoes

Liquor for candied tomatoes

To finish the beans


  • Water bath
  • Vacuum bags 4
  • Bar sealer


Preheat the oven to 90°C and the water bath to 64°C
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
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
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
To make the liquor for the tomatoes, bring all of the ingredients to the boil and add the tomatoes. Reduce until glazed
Remove the pork chops from the bags, pat dry and barbecue or chargrill the chops over a high heat for a beautifully golden exterior
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
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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