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Ingredients
 170g boneless pork cutlets,
2-4cm thick
 1 cup parsley
 10 large basil leaves
 6 sprigs thyme, remove
stems
 2 cloves garlic, minced
 Zest of 1 lemon
 1 tbs white balsamic vinegar
 ½ tsp salt
 1 tsp fresh cracked pepper
 1 cup virgin olive oil
Method
1. Fill the Sous Vide with warm
water and set to 60°C.
2. Pulse fresh herbs, garlic, lemon
zest, vinegar, salt, pepper and
olive oil in a food processor until
a paste is formed.
3. Rub the cutlets liberally with
herb mixture.
4. Place in a vacuum bag and seal
with vacuum sealer to remove
the air. Place in the Sous Vide
for 2 hours.
5. When finished cooking, remove
the bag from the Sous Vide.
6. Add olive oil to a skillet and heat
over high heat.
7. Sear each side of the cutlets for
1 minute or until golden brown.
Transfer cutlets to a plate and
serve.
FRESH HERB RUBBED PORK CUTLETS