Oven Roasting Method

Cup of Yum
1. Preheat the oven to 425°F.
2. Place the pork loin chops in a shallow baking dish.
3. Sprinkle with the salt, black pepper, chipotle powder, ground cloves, ground nutmeg and crushed garlic.
4. Drizzle with 1 tbsp balsamic vinegar, 1 tbsp honey and 1 tbsp coconut oil, rub everything into the pork chops.
5. Place 4 sprigs of fresh rosemary on top of the pork chops.
6. Roast the pork chops in the oven for 15-20 minutes.
7. Remove from the oven and let rest for 5 minutes before serving.

Sous Vide Method

1. Heat the water in the sous vide to 134°F.
2. Toss the pork chops with the salt, black pepper, chipotle powder, ground cloves, ground nutmeg, crushed garlic, 1 tbsp balsamic vinegar, 1 tbsp honey and 1 tbsp coconut oil.
3. Place each pork chop in a ziplock bag with 1 sprig of rosemary and seal.
4. Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the sliders in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
5. Place the pork chops in the sous vide for 4-8 hours.
6. Remove the pork chops from the ziplock bags and sear in a cast iron skillet for 30-60 seconds per side before serving.

Cherry Balsamic Sauce

1. Place the cherries in a small sauce pan, add 2 tbsp balsamic vinegar, 1 tbsp honey and ½ cup water or broth, if I’m using the sous vide method, I use the liquid from the bags that the pork chops have cooked in.
2. Add 2 rosemary sprigs and bring to a rapid simmer.
3. Reduce heat to low and continue to simmer for 10-15 minutes.
4. Pour the sauce over the pork chops and serve.