Sous Vide Fennel-Spiced Pork Loin Chops

Set the SKS sous vide bath to 140 degrees F. Seal the pork: season with salt and pepper, olive oil and rosemary and seal in the vacuum pouch. 

Cook pork: Once the bath has reached desired temperature add the pouch(es) of pork chops into the bath. Cook for approximately 1 ½-2 hours. Remove from the bath. 

Make the rub: Mix all of the rub ingredients together in a small bowl and pour onto a large plate or oven tray. Carefully remove the meat from the pouches to a paper towel and pat dry. Coat both sides of the pork in the spice rub.  

Sear steaks: Using a cast iron pan or your preferred sauté pan, heat the canola oil over medium-high until it just begins to shimmer. Add the steaks to the pan and sear quickly for approx. 60 seconds on each side or until the spices and pork are nicely browned. Serve while still hot. 

For a complete dinner: serve with a side of the glazed apples and braised Napa cabbage, or any of your favorite pork chop sides. 

Prepare cabbage: Cut the head of cabbage in half. Remove any tough core and thinly slice each cabbage half crosswise. Do the same with the fennel but slice lengthwise. Finely mince the shallots. Add all prepped vegetables and the remaining ingredients to the sous vide pouch. Seal the pouch, the cabbage will compress slightly. After sealing, allow to marinate in the refrigerator for 1 hour. 

Set SKS sous vide bath: to 181°F (83°C). When heated, place the cabbage pouch in the water bath and cook for approx. 1-1 ½ hours. When done the cabbage will feel tender but not mushy. Remove from the bath. 

Finish and serve: Open pouch and remove the cabbage and all of the braising juices to a sauté pan. Place on medium heat and quickly bring to a boil to make sure braising juices are emulsified and well coating the cabbage. It should remain moist with braising juices but not soupy. Toss in the fresh mixed herbs and serve immediately. 

Preheat SKS sous vide bath to 181 degrees F.  

Marinate and seal apples: Toss all ingredients together and add to sous vide pouch. Seal tightly and add to the preheated bath. 

Cook apples: at 181 degrees for 30-40 minutes, check after 25 minutes. Depending on the variety of apples, cooking time may vary. 

Serve: Remove from the sous vide bath and carefully cut open the bag. From the corner of the bag, pour the juices into a sauté pan and quickly reduce to syrup consistency over medium-high heat. Add the apples to the syrup and toss briefly to glaze the apples. Finish with fresh chopped herbs if desired.