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Sous vide pork chops are one of my all time favorite dishes. Here I serve them with a tabbouleh salad, which is an herbaceous salad from the Middle East. It is mainly parsley and mint based with some bulgur, tomato, and lemon juice.
When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.
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Preheat a water bath to 140°F (60°C).
Mix together the spices in a bowl. Lightly salt and pepper the pork chops then sprinkle with the spices. Place the pork in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 3 hours, until heated through or pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Mix together all the ingredients in a large bowl.
Take the sous vide bag out of the water bath and remove the pork chops from the bag. Dry them thoroughly using paper towels or a dish cloth. Quickly sear the pork chops for 1 to 2 minutes per side, until just browned, then remove from the heat.
Place a pork chop on a plate and top with the tabbouleh salad. Add some fresh mint leaves then serve.
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