Serves 4; Prep & cook time – about 2 hours (with Sous Vide method). Serves well over wild rice, barley or Farro.
- 2 cups – Wild Rice, Barley, or Farro
- 1 cup – chicken stock
- 2 lbs – 4 thick (about 1.5”), bone-in pork chops
- 1 tspn – salt, to taste
- 1 tspn – black pepper, to taste
- 1 TBSP – Olive Oil
- 1 TBSP – Butter
- 2 – Medium Shallots, chopped
- 1/2 cup – white wine
- 7 – Calabrian chili peppers, sliced
- 1 cup – chicken broth (prefer Minor’s mixed into water)
- 2 TBSP – whole-grain Dijon Mustard
- 2 TBSP – Heavy Cream
- 2 TBSP – Dijon Mustard
- 1/2 Cup – Parsley, chopped for serving (optional)
Preheat the sous vide water to 140˚F. Pat the pork chops dry with paper towels and salt and pepper both sides. Place meat flat in a large Ziploc and seal air out. place in sous vide for 90 minutes.
Cook 2 cups of wild rice, barley, or farro per package directions to be serving ready in 2 hours.
In a large frying pan, heat the oil & butter over medium-high heat until nearly smoking. Working in batches, place the pork chops in the pan and sear until the browned and crispy, 4 to 6 minutes. Flip the chicken and cook until mostly cooked at medium heat, 4 to 6 minutes. Set aside. Add more oil & butter if necessary and repeat.
In the same frying pan, add the olive oil if needed, shallots and Calabrian chilies and cook until softened, about 3 minutes. Add the wine and stir up the browned bits at the bottom of the pan and cook until the wine is mostly evaporated, about 3 minutes. Stir in the broth and whole grain mustard and bring to a simmer. Whisk in the Dijon mustard and cream and simmer until the sauce is reduced slightly, about 2 minutes. Taste and season with salt and pepper as needed.
Serve the pork chops beside the Wild rice, Barley or Farro. Sauce over or beside the pork chops. Garnish with parsley if desired.