Iberian pork chop

Iberian pork chop

• 4 pieces Iberico pork chops
• 4 sprigs rosemary
• 2 gloves garlic minced
• 4 tablespoons olive oil
• some oil to burn

Mashed potato

• 1 kg potato puree
• 100 g butter
• 150 ml milk
• 100 ml cream
• salt, pepper, nutmeg

coffee juice

• 30 g olive oil
• 40 g bacon
• 50 g carrots diced
• 150 g onion, diced
• 5 g garlic minced
• 110 g tomatoes diced
• 100 ml red wine
• 1 star anise
• 25 g soybean paste
• 30 g soy sauce
• 6 dl coffee
• 2 bay leaves
• 2 sprigs thyme

with relish

• 0,5 red onions, diced
• 1 slice sour apple diced
• 0,5 tbsp butter
• 1 tablespoon brown sugar
• 500 ml of cider or apple juice
• 2 tablespoons apple cider vinegar
• Cinnamon

1. Preheat the sous vide pot to 60°C/140°F. Place the pork chops in the sous vide bag along with the rosemary sprig, half the garlic clove and a tablespoon of olive oil. Seal bag and place in water bath for 70 minutes.

2. Place potatoes in a large saucepan; add enough water to cover. Add 2 teaspoons salt. Bring to boil. Reduce heat to medium-low; cover and boil gently 15 to 20 minutes

3. In a medium pan, fry bacon in olive oil and add carrots, onions, garlic, bay leaves and thyme sprigs. Continue frying. Add tomatoes. Continue frying. Remove sugar from red wine and add star anise, miso, soy sauce and coffee. Reduce sauce and sieve to finish.

4. In a medium saucepan, combine apples, red onion, and sugar over medium-high heat until sugar dissolves, about 2 minutes. Use apple cider and vinegar to remove stains. Reduce heat and add a pinch of cinnamon. Simmer, partially covered, until apples are tender, 10 minutes, stirring occasionally.

5. Mash the potatoes with a potato masher until there are no lumps. Add butter and cream. Continue mashing, gradually adding enough milk to make the potatoes smooth and creamy. Season with salt, pepper and nutmeg.

6. Remove pork chops from water bath and bag and pat dry carefully with paper towels. Fry the ribs in a pan over high heat for a minute on each side.