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Thyme butter and garlic Pork Chops, Apple-Beet Slaw, and roasted Sweet Potatoes

 Dinner Nov 8, 2022 - Thyme butter and garlic pork chops, apple-beet slaw, and roasted sweet potatoes


Pork chops sous vide with kosher salt and beets oven roasted with vegetable oil and kosher salt a day ahead.


Apple-Beet Slaw

2 Roasted golden beets

2 Honey Crisp Apples

~1lb of carrots

1-2 Tbls Apple Cider vinegar

1-2 Tbls Honey


-Cut apples (with skin still on) to core them, grate with food processor, and add to a medium mixing/serving bowl.

-Add a little ACV and mix to keep apple from browning

-Cut ends off carrots and peel, grate with food processor, and add to bowl with shredded apple

-Peel skin off of golden beets, grate with food processor, and add to bowl with shredded apple and carrot

-Add honey and thoroughly mix all the shredded ingredients and to coat them with the honey. Add more ACV and honey to taste [I added more ACV to help bring back more of the apple taste that got a little lost from the beets]

[Probably could add salt or MSG if wanted, didn't seem necessary today]

-Keep in fridge until ready to serve


"Parboiled" and Roasted Sweet Potatoes

2 large sweet potatoes 

Iodized Salt

Thyme Sprigs

Vegetable Oil

Kosher Salt

Powdered Sage

Black Pepper


-Preheat oven to 400°F with a rack in the middle position

-Peel the sweet potatoes [or wash them and leave the skin on], quarter, and cut into 1/2-inch chunks

-Add potatoes to a large pot and cover with water, going about in inch past the top of the potatoes. Salt the water with a good amount of iodized salt. [I also added a handful of thyme sprigs that had started to dry out in my fridge to the water, making sure they were fully submerged by putting them under potatoes. Not sure if the thyme actually made it's way into the potatoes at this point]

-Heat the pot until the water reaches 160°F (71°C) and turn off heat. Cover the pot with a lid and leave in the warmest spot in your kitchen for an hour [since the oven is preheating, one of the back burners, close to the oven's vent if where I keep the pot]

-Line a sheet pan with foil and grease the foil with vegetable oil

-After an hour, drain the water from the potatoes and thyme sprigs. Add enough vegetable oil to coat the potatoes, kosher salt, powdered sage, and black pepper. Mix everything to evenly coat the potatoes and to break some of the thyme away from the stems.

-[I laid out the thyme sprigs on the sheet pan first to try to keep them from drying out a lot (if they had been on top of the potatoes instead)] Spread out the potatoes onto the sheet pan in a single layer.

-Roast the potatoes for 30 minutes. Flip/stir the potatoes and then cook for another 20 minutes.

-Taste test when finished cooking and add any needed additional seasoning


Thyme Butter and Garlic Pork Chops

2 pre-sous vide pork chops

Butter

Thyme Sprigs

Garlic

Kosher Salt

Black Pepper


-Melt enough butter in a preheated cast iron skillet for it to start pooling. Lower heat to the lowest it can go. Add a few thyme sprigs and stir around to coat with butter. [I let this sit for awhile wile doing other things to hopefully get some thyme flavor into the butter, not sure if it really did or not]

-Mince garlic and add to the skillet [I also let this sit for awhile]

-Add sous vide pork chops, season with salt and pepper, and cook until center is warmed and outside is browned

-Remove thyme twigs before serving, but work more thyme off if it didn't fall off while cooking



Final Notes:

-Slaw and potatoes were amazing together, pork seemed more like an added protein (was still tasty, but just didn't go as well with either or both as the potato-slaw combo)

-Everything did taste like thyme in the end, but I have no idea if the extra stuff I did made a difference since I didn't taste the potato's boiling water, the parboiled potatoes, or butter during the process 🤷 but I felt fancy while goin it 

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