I cut 2 chops, each about 1½ thick, from a boneless pork loin roast. I dusted all sides generously with my tarragon rub. I let the chops rest at room temperature for about 30 minutes.
I set my sous vide machine to 137°. I vacuum sealed the chops and added them to the water bath. I set the timer for 80 minutes.
Towards the end of the cooking time, I made the sauce:
- drizzle olive oil
- 1 tablespoon finely minced shallot
- ⅔ cup white wine
- ½ cup chicken stock (as usual I used Better than Bouillon base rather than opening a whole can of stock)
- ½ teaspoon dried tarragon
- ½ tablespoon green peppercorns
- 2 teaspoons finely snipped fresh chives
- ~1 tablespoon whole grain mustard
- ~1 teaspoon Dijon mustard
- 2 tablespoons heavy cream
- salt and pepper
Heat olive oil in a small sauce pan over medium heat for a couple of minutes. Add shallots and sauté for a minute or two. Add the wine and stock to the pan. Bring to a boil and reduce heat to a simmer. Add tarragon and green peppercorns. Reduce by about to about ⅔ cup. Remove from heat and add chives, mustard, and cream. I added the mustards in stages, tasting as I went along, because I didn't want to overpower the sauce. I ended up using all of it. Season with salt and pepper to taste. Return to heat, bring to a low simmer, whisking constantly, and allow to thicken slightly. (If it's too runny, you can whisk in a little Wondra to tighten it up.)
Heat a grill pan (preferably cast iron) on high for 3 minutes or so. Remove pork chops from water bath, unseal, and pat very dry. I squirted all sides with Pam and then added the chops to the grill pan. Sear all sides quickly.
I served the chops with a warm potato salad and a 2019 Beringer Private Reserve Chardonnay. Relatively restrained oak, but still rich and round. Peach, pear, toasted almond. Excellent.
