14

      Pork Chops with Jalapeño–

      Agave Nectar Salsa

      Pork is often quite lean, and cooking it sous vide will ensure it turns out moist and

      tender. For the most flavorful result, look for a heritage breed, such as Berkshire

      or Duroc. Accompany the chops with rice pilaf and wilted greens.

      Prepare an immersion circulator for use according to the

      manufacturer’s instructions. Preheat the water to 140°F for

      medium-rare, 150°F for medium, or 160°F for well done.

      Season the pork chops generously on both sides with salt and

      pepper, then sprinkle both sides evenly with the cumin. Divide

      the chops and onion evenly among 2 vacuum bags, arranging

      the chops in a single layer, and vacuum seal closed.

      When the water reaches the desired temperature, lower the

      bags into the water bath and clip the top of each bag to the

      side of the water basin. Cook for 1–4 hours.

      While the chops cook, make the salsa. In a bowl, stir together

      the jalapeño, onion, garlic, cilantro, parsley, vinegar, agave

      nectar, and olive oil. Season to taste with salt and pepper.

      Cover and refrigerate until serving.

      When the pork chops are ready, remove the bags from the

      water bath and transfer the chops to a plate. Discard the

      onion. Pat the chops dry and let rest for 10 minutes.

      Preheat a stovetop grill pan over high heat until hot. Brush with

      the grapeseed oil. Add the chops and sear, turning once, until

      charred and golden, about 2 minutes per side.

      Transfer the chops to individual plates and finish with the sea

      salt. Serve right away, with the salsa alongside.

      Water Temperature:

      140°F for medium-rare, 150°F for medium,

      or 160°F for well done

      Time:

      1–4 hours

      Sealing Method:

      vacuum seal

      SERVES 4

      4 bone-in loin pork chops,

      each 1

      1

      ⁄

      2

      inches thick (about

      2

      1

      ⁄

      2

      lb total)

      Kosher salt and freshly

      ground pepper

      1 teaspoon ground cumin

      1

      ⁄

      2

      red onion, thinly sliced

      FOR THE SALSA

      1 jalapeño chile, seeded

      and minced

      1

      ⁄

      2

      red onion, finely diced

      2 cloves garlic, minced

      1 cup fresh cilantro leaves,

      roughly chopped

      1

      ⁄

      2

      cup fresh flat-leaf parsley

      leaves, roughly chopped

      1

      ⁄

      4

      cup sherry vinegar

      1

      1

      ⁄

      2

      tablespoons agave nectar

      2 tablespoons extra-virgin

      olive oil

      Kosher salt and freshly

      ground pepper

      2 tablespoons grapeseed oil

      Flaky sea salt, for finishing

      Serve the ears of corn

      alongside, or cut the

      kernels from the cobs

      and add them to the

      tacos with the cheese

      and sour cream topping.