Pork Chops with Blackberry Sauce

Angelo_197648

I accidentally deleted my final plating pictures (which contained carrots and mashed potatoes).

I sous vide the chops at 135 for just under 2hrs. The blackberry sauce was fresh Blackberries, sugar, pepper, lemon juice, and some water that was simmered, blended, and then some cornstarch after because I used too much water and needed to thicken it.

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Comments

Jack_Mayer_85396

That looks really tasty! Approximate quantities on the sauce ingredients? Did you pre-sear the chops? and how was the post SV sear done? Thanks in advance; I'll be making this dish soon ...

Angelo_197648

Sauce: About 7oz/200g of fresh blackberries. Tablespoon of sugar. 50ml water, 1/2 tablespoon of lemon juice. Simmered on medium heat about 15 minutes, blended, strained, back on heat with some cornstarch mixed with some of the sauce to thicken it.

I post-seared, cast iron skillet, canola oil, high heat, about 10-15 seconds each side/edge.

Changes in the future. I may use a little more sugar, less water for the sauce. And I'll drop the temp of the pork by 2-3 degrees.

tshewman

I think many of us have added too much liquid or had our purees come out too thin at times. FWIW, instead of adding a starch, consider straining before you blend, or reduce further to evaporate some of the water. You could also strain again through muslin where typically water will pass through more easily and pour what's in the muslin back in the pot and re-add some of the liquid if too thick. A few extra steps, but doesn't dilute the flavor as much as cornstarch would. Just food for thought.