• 4, 10 oz. Bone-In Center Cut Pork Chops, cooked Sous Vide
  • 1 sprig rosemary, chopped
  • 2 large cloves of garlic
  • 1 tsp. fennel seeds
  • 5 oz. extra virgin olive oil, divided
  • 8 canned artichokes, cut in halves
  • 8 fava bean pods
  • 1 leek stalk, white part only, medium-size dice
  • 4 potatoes, cut into quarters
  • 8 cherry tomatoes, cut into halves



Pork Chops

Meal Course:


Dish Type:



  1. In a hot pan, toast the fennel seeds for a few seconds and brush them lightly with olive oil.
  2. In the same pan, add the rosemary, garlic and 4 oz. olive oil. Warm up the oil mixture and set aside.
  3. Sous Vide pork chop in a circulating water bath with a temperature of 125° F. 138° F.
  4. Cook for a couple of hours, depending on the thickness of the chop.
  5. While the chops are cooking, prepare the ragout by removing and blanching the fava beans. Cook potatoes in salted, simmering water until soft but firm.
  6. Once all the ingredients for the ragout are ready, start by sweating the leeks into a pan with the remaining oil.
  7. Once the leeks are translucent, increase the heat and add the potatoes, artichokes, fava beans and tomatoes. Sauté until potatoes begin to caramelize.
  8. Add the natural juices from the pork chop and season with salt and pepper to taste.
  9. To serve, place a spoonful of the ragout on a plate, top with the pork chop and drizzle with the porchetta oil.