Sous Vide Moroccan-Style Tajine with Pork Chops

For the Pork Chops

Preheat a water bath to 140°F (60°C).

Mix together the spices in a bowl. Lightly salt and pepper the pork chops then sprinkle with the spices. Place in a sous vide bag then seal the bag and cook for 2 to 3 hours, until heated through or pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Tajine

Heat some oil in a pan over medium heat. Add the onions and cook until just starting to get tender. Add the orange juice, water, paprika, ginger, cinnamon, saffron, and bay leaves then bring to a simmer. Let simmer for 10 to 15 minutes until thickened. Remove from the heat and stir in the honey and prunes. Salt and pepper to taste.

To Assemble

Take the pork chops out of the water bath and remove them from the bag. Dry them thoroughly using paper towels or a dish cloth. Quickly sear the pork chops for 1 to 2 minutes per side, until just browned, then remove from the heat.

Place the cooked grains or cauliflower rice in a bowl or on a deep plate. Top with a pork chops and then spoon some of the tajine over the top. Sprinkle with the toasted almond slivers and sesame seeds then serve.