Herb Crusted Pork Chop with Meyer Lemon Cream Sauce

Name: Herb Crusted Pork Chop with Meyer Lemon Cream Sauce
Yield: Serves: 4
Ingredients: 1 tablespoon cornstarch; 2 tablespoons basil, finely chopped; Four 16 ounces bone in Berkshire pork chops (four 450 g); Juice of 2 small Meyer lemons + 1 tablespoon of zest; 1 clove garlic, finely minced; 1 small shallot, finely minced; 1 ½ cups heavy cream; ¼ cup grated Parmesan cheese; Oil, for frying; Deep fryer (recommended to ensure even cooking); 1 ½ cups all purpose flour; 3 eggs, beaten; 2 tablespoons fresh basil, finely chopped; 1 ½ cups panko; 1 tablespoon fresh oregano, finely chopped; ¼ cup Parmesan, finely grated; 1 tablespoon cold water; 2 tablespoons olive oil; Kosher salt; Black pepper

Preparation info

Serves:
4

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Pork does particularly well when cooked with the sous vide method. In this recipe these thick cut pork chops spend a few hours in the water bath before being breaded, deep-fried and topped with a yummy Meyer lemon sauce.

Ingredients

For the Pork Chops

Four 16 ounces bone in Berkshire pork chops (four 450 g)

Main course
Sous vide

Method

For the Pork Chops

Preheat the sous vide bath to 140°F (60°C). Season the pork chops with salt and pepper then vacuum seal them 2 chops per bag. Place them into the water bath and cook