Mark's Cookery: Sous Vide Pork Chops, Collard Greens and Apples & Onions

Yes, I am doing the sous vide thing again. I am really enjoying this method, It is simple and is proof against this particular idiot. Heat the water to and maintain it at 140F. I started with 1 1/2" chops liberally added salt and pepper, along with a little thyme and rosemary on both sides. Then placed in a single layer in a gallon zip-top bag. Slowly lower the bag in the water allowing the air to be squeezed out. Seal the bag and cook 1 to 3 hours.

My sides are Collard Greens and Sauteed Apples & Onions.

To prepare the collard greens, first wash about 8 leaves and blot dry. Remove the stems and cut into pieces about 3/4". Saute over medium heat a large shallot in 2 Tbs bacon grease (or olive oil) when caramelized add 2 minced cloves of garlic. When the garlic is fragrant add the greens, a heavy pinch of salt and 1/4 c. marsala wine. Reduce heat to a simmer and cover. Stir occasionally and cook until tender, 20-40 minutes. The older the leaves the longer they need to cook.

For the apples and onions, first toast 1 tsp .yellow mustard seeds and 1 tsp. coriander seeds over medium low heat. Shake occasionally to prevent burning. Toast until you begin to smell the spices. Slice a medium red onion and saute over medium heat in 2 tbs of olive oil till translucent. Add a large sliced apple and 1 tsp. spice blend. Cook until apples are tender and lightly colored.

Finish the chops by removing from the bags and wipe off spices and moisture. To a very hot skillet with 2 Tbs. olive oil and 1 Tbs. butter add a little thyme and rosemary. Sear both sides of the chops by flipping every 15 seconds or so till done to your liking. Next sear and the edges and serve.