Herb Crusted Pork Chop with Meyer Lemon Cream Sauce

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

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)

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