pampered chef Deluxe Multi Cooker Cooking Manual page 33

4 servings | 35-min prep time | 2-hr, 35-min total time
Ingredients
1 tsp (5 mL) dried thyme
1 tsp (5 mL) garlic powder
½ tsp (2 mL) salt
4 boneless pork chops, 1" (2.5-cm)
thick (6 oz./175 g each), patted dry
Directions
1. Fill the inner pot of the Deluxe Multi
Cooker to the 1/2 fill line with water.
Lock the lid and select
to 140°F (60°C) and the timer to 2 hours.
Press and hold .
2. Add the thyme, garlic powder, and salt in a
small bowl; mix to combine. Season both
sides of the pork chops. Place the pork
chops in a single layer in a gallon-sized
resealable bag, remove the air, and seal.
3. When you hear three beeps and Add is
displayed, open the lid and submerge the
bag with the seal above the water. Lock
the lid; press . When the timer is up,
press .
4. Remove the bag from the water and the
pork chops from the bag reserving the
juice. Pat the chops with a paper towel
to dry.
1 can (15.25 oz./451 mL) whole
kernel corn, drained
1 red bell pepper, seeded and diced
1 tbsp (15 mL) vegetable oil
¼ cup (60 mL) orange juice
2 tbsp (30 mL) butter
5. Heat the oil in a large cast iron or stainless
steel skillet on high heat for 3–5 minutes.
. Set Sear until well browned, about 1 minute
per side. Remove and set aside.
6. Reduce the heat to medium. Add the bell
pepper; cook and stir for 2 minutes. Add
the reserved juice, corn, orange juice, and
butter. Cook and stir until the sauce has
thickened slightly, about 2 minutes.
7. Divide the corn mixture onto plates and
top with the pork chops. Drizzle any sauce
left in the skillet over the chops.
U.S. nutrients per serving: Calories 490, Total Fat 32 g, Saturated
Fat 12 g, Cholesterol 115 mg, Sodium 740 mg, Carbohydrate 14 g,
Fiber 3 g, Sugars 9 g (includes 0 g added sugar), Protein 32 g
Sous Vide Cooking
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