ideas for and about double cut pork chop, sous vide method for bistro saturday eve

Pork. Roast in pan, de glaze with chicken stock, soy sauce and worchestire. Stir in apricot preserves or maybe the figs reconstituted or the fig/sesame. Sous vide double cuts To serve 2ppl: 1 double cut, bone in about 1 and 1/4lb. Kosher salt and fresh pepper 1TB canola or vegetable oil 2TB unsalt butter Sous vide to 135. I'm going to look and see what we are doing the tenderloins at as it should be around the same. 135 is mr, 140 is medium. Cook for minimum 45 minutes, up to 4 hours. Anything after 4 hours and the proteins begin to break down. Not good. Remove from water and either pat dry and season/sear immediatly or place in an ice bath(while still sealed in bag) to cool down quickly. Sear in oil, butter or a mix roughly 4miniutes on each side, even the outer sides. Let meat rest and either serve whole, or slice and serve. We did a pork porter house before, I'm thinking we will use the above method this time though. As for the rest of the plate... Apple fritters? Apple "demi"? Demi is as follows: 4 shallot peeled and slice thin 4 apples, peeled and cut into half moons 1 cup good quality brandy 1 cup good quality apple cider 1 quart medium pork stock 1/2TB veal demi In rondo melt several tablespoons butter. Add the shallots and cook, no color. Add thr apples and cook until warmed through. Add brandy and burn off liquer, and reduce. Add cider, cook down, all down to almost non then add pork jus and reduce to consistency. Demi to finish. Don't think we are going to us the above sauce, going to go with the figs and sesame idea. The fritter? I'm gonna try it. 5small apple, diced(do not put in water) 3 cups flour 3TB baking powder 1tsp salt 1/2 cup sugar 2tsp cinnamon 1/2 tsp nutmeg 4 eggs whipped 12 fluid oz buttermilk(I think it says 12, its either 12 fluid oz or 2 so we will go with the 12) 4 fluid oz apple cider Place all dry in bowl. Mix eggs, buttermilk and cider in another bowl. Fold together. Fold in apples. Use dessert spoon or a fork into hot 350 degree oil till golden brown. Remember is they are to thick they will not cook nicely. Original recipe said on the fritter batter be very careful to not overwork.