Sous Vide Boneless Pork Chops

1. Remove chops from their packaging, rinse under cold water, and pat dry with paper towels.
2. Season with salt and pepper and place in a resealable bag (or bags), making sure they are in a single layer.
3. Add olive oil, parsley, chive, and tarragon.
4. Remove as much air as possible from the bag by using a vacuum sealer. Alternatively, place the chops and seasonings in a ziptop baggie and seal with the water displacement method: Partially seal the baggie, leaving a small corner open. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Once most of the air is out, seal the bag completely.
5. Fill the sous vide container with water, ensuring that it’s above the minimum and enough water to fully submerge the pork chops without overflowing.
6. Attach the sous vide immersion circulator to the container and set the temperature to 140 degrees for medium-rare or 145 degrees for medium. 
7. Once the water has reached the desired temperature, carefully lower the sealed bag of pork chops into the water bath. Make sure the chops are submerged and not touching the water circulator. If you are using a ziptop baggie, then make sure the zipper is out of the water. Clip the top of the bag on a sous vide rack or the top of the container to keep the bags submerged. Cover the container with a lid or plastic wrap to minimize evaporation and heat loss.
8. Set the cook time between 1 and 4 hours.

Dijon Sauce

1. While the chops are cooking, in a small bowl whisk together the vinegar, oil, mustard, parsley, chives, and tarragon. Cover and set aside.

Searing and Serving

1. When the chops are done, preheat a grill on high. Can also use a grill pan on the stovetop.
2. Once grill is hot, using tongs, dip a folded paper towel in the canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
3. Carefully remove the pork chops from the sealed bags and pat them dry with paper towels. (The drier the surface of the meat, the better the sear will be.)
4. Place the pork chops on the hot grill and sear, without moving, for 45 seconds to 1 minute, or until the bottom develops nice grill marks. (Gently lift up one corner to see the marks.) Using a pair of tongs, flip the chops and continue cooking for an additional 45 secondes to 1 minute to sear and mark the second side.
5. Remove chops from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.
6. While the chops are resting, toss the arugula with enough Dijon Sauce to lightly coat. Season with salt and pepper to taste.
7. Divide arugula between 4 dinner plates. Top with the chops. Spoon Dijon sauce over top. Serve immediately.

1. In a food processor, combine the white wine, vinegar, mustard, Worcestershire sauce and garlic or shallots; process until well blended.
2. With the machine running, slowly pour the olive oil through the feed tube and process until well mixed.
3. Add the rosemary and marjoram; process until herbs are finely chopped. Season to taste with salt and pepper. Set aside.
4. Put the chicken breasts between sheets of waxed paper and pound until an even thickness (or butterfly and halve).
5. Place chicken in a glass baking dish that will hold the breasts in one layer. Pour the marinade over the chicken, turning to coat. Cover and refrigerate at least 4 hours, up to 24 hours, turning occasionally.

Grilling Method

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
2. Oil the grill racks.
3. Remove chicken from the baking dish, reserving the marinade. Place chicken on grill and if using a gas grill, reduce all the burners to medium heat. Cook chicken, covered, 3 minutes or until seared.
4. Brush with marinade. Turn over, brush with marinade again and grill 3 to 4 minutes until the other side is seared and an instant-read thermometer inserted into thickest portions registers 165 degrees.

Sous Vide + Grilling Method

1. Remove chicken from marinade. Place in a single layer in sealable bags, or in zip top baggies and seal. If using zip top baggies, remove all the air from the bags (follow directions for your sous vide machine).
2. Set your sous vide cooker to 145 degrees.
3. Add sealed bags to the water and cook for 1½ to 4 hours.
4. Around 10 to 15 minutes before you plan to take the chicken out of the water bath, preheat a grill to high.
5. Remove breasts from bags. Oil grill grates. Grill chicken for 2 to 3 minutes per side, or until golden brown and nicely marked.

1. Preheat oven to 400 degrees. Butter a large rimmed baking sheet (or dish) large enough to hold the salmon in one layer.
2. Arrange salmon steaks in one layer in the prepared dish.
3. In a small saucepan, melt butter over medium heat. When melted, remove from heat and whisk in lemon juice, Worcestershire sauce and paprika; add salt and fresh ground pepper to taste. Liberally drizzle sauce over salmon.
4. Bake salmon for 10 minutes per 1-inch of thickness, or until desired doneness.
5. Remove from oven and let rest at room temperature for around 5 minutes.
6. Transfer salmon steaks to individual serving plates or a serving platter. Drizzle with any sauce remaining in baking dish. Garnish with parsley, basil or tarragon.

1. In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
2. Combine soy sauce mixture and pork in a large zip top bag and marinate in the refrigerator for at least 1 hour and up to 12 hours.

Cooking on the grill

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
2. Remove tenderloin from the bag and place on a rimmed baking sheet. Pour marinade into a medium saucepan.
3. If using a gas grill, reduce heat on all burners to medium. Grill tenderloin, covered, for 10 minutes.
4. Turn over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
5. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in the oven

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Remove tenderloin from the bag, place marinade in a medium saucepan and set aside. Sear the outside of tenderloin on a grill (or in an oiled grill pan or cast iron skillet) over high heat to mark; it usually takes about 5 minutes.
3. Place tenderloin on prepared baking sheet and roast for around 10 to 15 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
4. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in a sous vide

1. Remove tenderloin from the bag, place marinade in a medium saucepan and set aside. Place tenderloin in a sealable bag, or in a zip top baggie and seal. If using zip top baggie, remove all the air from the bag (follow directions for your sous vide machine).
2. Set your sous vide cooker to 140 to 145 degrees.
3. Once preheated, add sealed bag to the water and cook for 2 hours.
4. Around 10 to 15 minutes before you plan to take the pork out of the water bath, preheat a grill to high. Alternatively, just a few minutes before taking out of the water bath, preheat a grill pan or cast iron skillet.
5. Remove pork from bag. Oil grill grate/pan/skillet. Grill pork on all sides, just until golden brown and nicely marked.
6. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Finishing the sauce and serving

1. While the pork rests, in a small saucepan bring sauce to a boil, reduce heat and simmer for 5 minutes.
2. Slice tenderloins into 1/2- inch thick pieces and place on a large serving platter or individual serving plates.
3. Spoon sauce over the top and sprinkle with green onion. Can also pass sauce on the side.

Sea Bass – Grilled

1. Preheat grill to medium-high to high. Place a grilling rack or oiled foil on the grill.
2. Brush both sides of the sea bass fillets with the olive oil and season with salt and pepper. Place on rack (or foil) on preheated grill and cook for 10 minutes per 1-inch of thickness (at its thickest point), turning over halfway through cooking time.
3. Let stand for 5 to 10 minutes before serving.

Sea Bass – Roasted

1. Preheat oven to 450 degrees. Spray a large shallow baking dish with nonstick cooking spray.
2. Brush both sides of the sea bass fillets with the olive oil. Season with salt and pepper.
3. Grease or spray a nonstick skillet with cooking spray and place over high heat. When hot (but not smoking), place the fillets, skin side down, in the pan and cook for 2 minutes. Flip fillets over and continue cooking for 1 minute or until golden brown.
4. Place fillets, skin side down, in prepared baking dish in one layer. Roast in the oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through.
5. Let stand 5 to 10 minutes before serving.

Sea Bass – Sous Vide

1. Season sea bass fillets with salt and pepper. Place in a single layer in two vacuum-sealable bags, or in 2 zip top baggies. Divide olive oil between bags. Seal bags and refrigerate for 30 minutes, or up to overnight.
2. Preheat sous vide cooker to 130 degrees.
3. If using zip top baggies, remove all air from the bags (follow directions for your sous vide machine).
4. Add sealed fillets to the water bath and cook for around 30 minutes per 1-inch of thickness (at its thickest point). I don’t recommend letting it cook beyond 45 minutes, otherwise the texture can change.
5. Remove filets from bags (they can fall apart, so do this step carefully!) and place on a paper towel; gently dry tops.
6. Grease or spray a nonstick skillet with cooking spray and place over high heat. When hot (but not smoking), place the fillets, top side down, in the pan and cook for 2 minutes or until golden brown. Let stand 5 minutes. (Alternatively, you can grill the top side of the fillets on an oiled grill rack over high heat.)

Tomatoes in Lemon-Butter Sauce

1. After the fish is cooked and while it’s resting, prepare the sauce:
2. In a small saucepan, melt the butter over medium-low heat just until it starts to turn brown, around 3 to 4 minutes (best to do in a lighter-colored pan, so you can easily see the butter’s color).
3. Reduce heat to low, stir in lemon juice, capers, shallots and parsley and let cook for 3 minutes.
4. Stir in tomatoes, increase heat to medium and cook just until tomatoes are heated through. Season to taste with salt and pepper.

Spoon tomatoes and lemon-butter sauce over fish and serve immediately.

Preparing spicy rub and Tenderloin

1. In a small bowl, whisk together the paprika, salt, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper and white pepper until well mixed.
2. Rub tenderloin all over with olive oil.
3. Rub with spice mixture to coat all sides – you’ll need around 2 tablespoons, so you’re likely to have some rub leftover, which you can save for the next time. Set rubbed pork aside.

Cooking on the grill

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium.
2. Once hot, carefully oil grill rack (I use long tongs holding a paper towel lightly soaked with canola or other high heat oil.)
3. Grill tenderloin, covered, for 8 to 10 minutes.
4. Turn over and continue cooking, covered, for another 5 to 10 minutes or until an instant read thermometer inserted into thickest portion registers 140 to 145 degrees.
5. Let rest at room temperature for 10 minutes before slicing and serving. Garnish with chopped fresh parsley.

Cooking in the oven

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil.
2. Sear the outside of tenderloin on a grill (or on an oiled grill pan or cast iron skillet) over high heat; it doesn’t take long, about 2 to 3 minutes in a skillet or 4 to 5 minutes on a grill pan.
3. Place tenderloin on prepared baking sheet and roast for around 10 to 15 minutes or until an instant read thermometer inserted into thickest portion registers 140 to 145 degrees.
4. Let rest at room temperature for 10 minutes before slicing and serving. Garnish with chopped fresh parsley.

Cooking in a sous vide

1. Place rubbed pork in a vacuum-sealable bag, or in a zip top baggie and seal. If using zip top baggie, remove all the air from the bag (follow directions for your sous vide machine).
2. Set your sous vide cooker to 140 to 145 degrees.
3. Once preheated, add sealed bag to the water and cook for 2 hours.
4. Around 10 to 15 minutes before you plan to take the pork out of the water bath, preheat a grill to high. Alternatively, just a few minutes before taking out of the water bath, preheat a grill pan or cast iron skillet on high.
5. Remove pork from bag. Oil grill grate/pan/skillet. Quickly grill pork on all sides, just until golden brown.
6. Let rest at room temperature for 10 minutes before slicing and serving. Garnish with chopped fresh parsley.

Chimichurri Sauce

1. In a food processor, combine parsley, garlic, oregano, salt, red pepper flakes, lemon juice and balsamic vinegar; process until the parsley is evenly chopped.
2. With the machine running, slowly add the olive oil and process just until blended. Taste and add more salt if needed.
3. Let sit at room temperature for at least 30 minutes before serving.

Grilled Pork Chops

1. In a small bowl, stir together the salt, paprika, brown sugar, garlic powder, onion powder and peppers.
2. Coat both sides of the chops with olive oil, then rub both sides of each chop with spice mixture (around 1/2 to 1 teaspoon per side; save extra for the next time you prepare this recipe or to use on pork tenderloin). Set aside.
3. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
4. Once the grill is heated, bank the coals to one side of the grill, or turn off one burner on a gas grill. Place chops on the hot part of the grill and cook, covered, 3 minutes or until seared.
5. Turn over and grill 2 to 3 minutes or until seared.
6. Move chops to the cooler part of the grill, cover and cook 3 to 4 minutes or until an instant-read thermometer inserted in thickest portion registers 145 degrees.
7. Remove chops from grill and let rest for around 10 minutes.
8. Serve with some of the Chimichurri Sauce spooned over the top, passing the rest on the side.

SOUS VIDE PORK CHOPS

1. In a small bowl, stir together the salt, paprika, brown sugar, garlic powder, onion powder and peppers.
2. Coat both sides of the chops with olive oil, then rub both sides of each chop with spice mixture (around 1/2 to 1 teaspoon per side; save extra for the next time you prepare this recipe or to use on pork tenderloin). Set aside.
3. Set sous vide cooker to 145 degrees.
4. Place seasoned chops in a single layer in sealable bags, or in zip top baggies and seal. If using zip top baggies, remove all the air from the bags (follow directions for your sous vide machine).
5. Place in water bath and cook for 1 to 1 1/2 hours.
6. Around 10 to 15 minutes before you plan to take chops out of the water bath, preheat a grill to high.
7. Remove pork chops from bags. Oil grill grates. Grill chops for 2 to 3 minutes per side, or until golden brown and nicely marked.
8. Serve with some of the Chimichurri Sauce spooned over the top, passing the rest on the side.