Marinated Pork Chops & Pears (Sous Vide)

While our vessel is in winter storage, I like to try out new gadgets and recipes. Jacques refers to it as our “Lab Kitchen”. Kitchen/galley gadgets are a personal weakness. Onboard space is always a premium so multifunctional use and purpose is important. I was stoked when our latest gadget arrived, Ninja Foodi 12-in-1 Deluxe XL 8 qt. Be sure to reference our Product Review for more information.

I​ngredients

• 1/4 Cup Soy Sauce
• 1/4 Cup Maple Syrup
• 3 Green Pears (peeled, quarter cut)
• 3 Thyme Sprigs
• 2 TBSP Canola Oil
• 2 TBSP Whole Grain Mustard
• 1 TBSP Worchestire Sauce
• 2 TSP Ground Ginger
• 1/4 TSP Ground Pepper (to taste)
• 1/8 TSP Salt (to taste)
• 4 Uncooked Pork Chops

Instructions

Mix ginger, mustard, maple syrup, soy sauce and worchestire together and set aside. Place pork chops in a vacuum seal bag, pour in ginger marinade and vacuum seal. 

Mix honey and lemon juice together, set aside. Place pears in a bowl with thyme, pour honey mixture on top and gently stir. Carefully place pears in a vacuum seal bag, pour in ​honey marinade and vacuum seal. 

Fill the pot with 12 cups of room temperature water. Place both vacuum bags inside the large Ninja bowl. Select Sous Vide and cook for 60 minutes with the pressure cook lid. Release after alarm.

Remove both vacuum bags from the pot. Cold bath the pears. Dump hot water from the large Ninja pot. Dry. Add canola oil, pork chops and sear for 3 minutes on each side. Remove and rest.

Carefully, place pears in the large Ninja pot and sear pears for 5 minutes.

Plate pork chops and top with pears.

Tips

• Compliments side dish of asparagus, au gratin potatoes, cooked spinach, mash potatoes, roasted cauliflower, roasted fingerling potatoes, stuffing or wild rice. 
• Leftover pears last 2 – 3 months in the freezer.
• Leftover pears last 3- 5 days in the refrigerator.
• Leftover pork chops last 2 – 3 months in the freezer.
• Leftover pork chops last 3 – 4 days refrigerated.