Mastering the Multi Function Cooker

52 | mu lt i -f u n c t i o n c o o k e r
SOUS VIDE
1. Fill the Multi-Function Cooker with 4½ quarts
(4.25 liters) warm water. Place Sous Vide Rack
in the Multi-Function Cooker. Set the Multi-
Function Cooker to Sous Vide Mode and set the
temperature to 145°F (68°C). Press Start.
2. Sprinkle pork chops with salt and pepper. Place
each pork chop in a 1-quart heat-safe bag. Divide
garlic, rosemary and thyme among the bags. Seal
each bag and vacuum completely. Let stand at
room temperature for 1 hour.
3. When water reaches the set temperature, add
the pouches to the temperature-controlled water.
Cover and press Start. Cook for 1 hour. When
finished cooking, remove the pouches from the
temperature-controlled water. Remove herbs and
reserve. Remove pork and pat dry with paper
towels. Discard water and wipe the Multi-Function
Cooker clean.
4. Set the Multi-Function Cooker to Sauté/Sear
Mode, HIGH. Press Start. Add 2 tablespoons
(30 milliliters) oil. When oil begins to shimmer, add
half of pork. Sear pork until crispy and browned.
Turn pork and sear until browned. Repeat with
HERBED THICK-CUT PORK CHOPS
Makes 4 Servings
Multi-Function Cooker Mode: SOUS VIDE
These are not your mother’s pork chops. The sous vide method of preparing the chops, and a
generous helping of browned butter, brings out the lively flavors of fresh garlic, rosemary and thyme.
4 (1-pound) bone-in center-cut pork chops
(453 grams each)
1 teaspoon (3 grams) kosher salt
½ teaspoon (1 gram) ground black pepper
2 cloves (10 grams) garlic, smashed
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 tablespoons (60 milliliters) olive oil, divided
4 tablespoons (56 grams) salted butter
remaining 2 tablespoons (30 milliliters) oil and
pork. Remove pork and add butter and reserved
herbs. Swirl butter and cook until bubbly and
browned. Pour over pork chops.
VARIATION: GREEK PORK CHOPS
Make as directed, omitting rosemary and thyme.
Add ¼ cup (25 grams) sliced shallot and ¼ cup
(8 grams) chopped fresh oregano. Divide among
the bags and cook as directed. In a small bowl,
combine 1¼ cups (250 grams) chopped tomato,
¼ cup (48 grams) pitted chopped kalamata olives,
3½ tablespoons (22 grams) sliced shallot and
1 tablespoon (2 grams) chopped fresh oregano.
Serve pork chops with tomato-olive mixture.
VARIATION:
JERK PORK CHOPS
Make as directed, omitting salt, pepper, rosemary and
thyme. Make jerk seasoning: In a small bowl, combine
2 tablespoons (28 grams) firmly packed light brown
sugar, 1 tablespoon (6 grams) garlic powder, 2
teaspoons (6 grams) kosher salt,
2 teaspoons (4 grams) onion powder, 2 teaspoons