This is actually a chicken recipe that I have in my Sous Vide book,
“Help for the Busy Cook” by Jason Logsdon.
I basically followed the recipe in the book except I did not do the last part of his recipe which called for broiling
in the oven with Basil leaves covered with Mozzarella and Parmesan cheese until melted. No basil leaves and
no Mozzarella in my kitchen and did not want to venture out to buy some.
4 thin chops were rubbed with Top Secret #2, bagged and put into a 138 degree water bath. His recipe called
for pepper, garlic powder, with rosemary and thyme twigs. I didn’t have the twigs so decided that we really like
the flavor of the Top Secret so I went with that.
Out of the water bath after 4 hours.
Chops were breaded with the following recipe:
¾ cup flour
2 Tsp salt
1 tsp black pepper
2 eggs
¾ cup plain bread crumbs
¼ cup grated parmesan (I used Kraft from the bottle)
2 Tbl chopped parsley
Chops are done after about 1.5 minutes in 350 degree peanut oil.
Plated with some packaged Herb and Broccoli fettuccine.
Chops were crisp on the outside with them being moist and tender on the inside. Sort of like an M&M pork chop!
Very delicious and I will be doing this recipe again both with chicken and chops.
