Pan Fried Pork Chop, Sous Vide, Asparagus Ribbons

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.






Tips, Tricks, and How To!

With patience and care, simple presentations can be the most appealing. Shapes and colors are a lot more important than difficulty and complexity.