Pan Fried Pork Chop, Sous Vide, Asparagus Ribbons
![Pan Fried Pork Chop, Sous Vide, Asparagus Ribbons](/media/recipe_images/sous-vide-pork-chop-51_lZgOf47.jpg)
About
A simple, yet colorful and tasty variation on an old standby.
Ingredients
Pork loin chop, 1 ea., approx. 10 oz/325g.
S+P
Flour, as needed.
Egg, one each.
Bread crumbs, as needed.
Green Asparagus, 5 oz./150g.
Sous Vide processed red potatoes, 1 ea.
Savory Cranberry Paste, (optional), see link below.
Ginger Date Sauce, a few drops, (optional) see link below
Instructions
Procedure:
After vacuum sealing in the bag, process the pork chop via sous vide @ 135F/57Cx4 hours. Shock in ice water until it achieves 70F/21C. At this point you can choose to refrigerate the chop at 40 F/4 C until needed, or proceed with the recipe. The slide above illustrates the convenience of Lipavi gear when it's time to cold shock your project. Lightly season the chop with S+P, and use flour to dry the surface. Shake off any excess. Dip the chop in beaten egg, making sure to moisten entire surface.![](/static/old_wp_content_uploads/2017/04/Slide5-1.jpg)
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Tips, Tricks, and How To!
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With patience and care, simple presentations can be the most appealing. Shapes and colors are a lot more important than difficulty and complexity.