Heritage Double Cut Pork Chops with Roasted Baby Squash | Recipeish | Gustus Vitae
Yield: Serves 2
Time Estimate: 2 1/2 Hours, including 2 hours unattended.
Storage Notes: Can be kept covered and refrigerated for up to 2 days.
Do date night dinner right with this decadent meal for two. Sous vide the double cut pork chops for a perfect blush before quickly searing the crust, serve alongside roasted baby veggies, and plate like a pro with a chef-y drizzle of decadent cream sauce.
- 1 Double cut (2" thick) heritage pork chop
- 16 Tbs unsalted butter
- 1 Tbs high heat oil
- 3 Tbs Fancy AF BBQ Rub
- 3 Tbs Spicy Black Truffle BBQ Rub
- 5 Tbs Everything But The Sunday Roast Seasoning
- 8-10 Baby potatoes
- 8-10 Baby squash
- 6 Tbs all purpose flour
- 1 Cup whole milk
- 1/2 Cup no/low sodium vegetable stock
- Preheat a water bath to 140F.
- French the ends of the pork chop, and place in vacuum seal-ready large bag, or ziplock bag if using the displacement method.
- Rub pork chop generously all over with both Fancy AF BBQ Rub and Spicy Black Truffle BBQ Rub, and add 8 Tbs butter to the bag before sealing.
- Pop in the bath, and cook for 2 hours.
- At the 1 hour mark, bring a pot of salted water to a rolling boil, and boil baby potatoes for about 15 minutes, before draining.
- Rinse baby squash, trimming and discarding tops and bottoms. Add to a large ceramic roasting dish, along with potatoes.
- Preheat oven to 450F.
- Microwave 8 tbs of butter for 15-20 seconds to melt, then pour over squash and potatoes. Shake over Everything But The Sunday Roast Seasoning, and use a wooden spatula to evenly mix spice and butter all over.
- Remove pork from it's bath and bag, then tent under foil, diverting rendered juices to a medium sauce pan.
- Pop squash and potatoes in the oven, and roast for 15 minutes.
- Raise the temperature of the sauce pan to medium, and whisk in flour, cooking and stirring for about 5 minutes.
- Slowly pour in milk, whisking vigorously as you do. Raise heat to a boil briefly, before reducing to medium. Whisk in vegetable stock as needed to reach your desired consistency, then reduce heat to the lowest setting.
- Bring a large cast iron pan up to high, roll in high heat oil, and sear the pork chop for about 1 minute per side, plus another minute the edges.
- Remove, slice away from the bone, and cut into 1" wide strips.
- Take squash and potatoes from the oven and divide on two large serving plates. Arrange sliced pork alongside, then drizzle creamy sauce over.
- Serve, toast your dinner date, and devour.