For the sous vide pork

Season and vacuum pack each pork chop. Sous vide at 135F for 2 hours. Note: if straight from refrigerator you may need 3 hours... see above photo showing less cooked section. We find 135F to give a nice flavor. Temperature ranges for other recipes are from 132F-140F, with most recipes calling for 140F. Depending on the type of pork (amount of fat with meat) we find different temperatures are needed.

After cooking remove the pork and pat dry. Put a very thin coat of honey on each side of the pork chop and sear till golden brown.

For the Eggplants

4 thin Asian eggplants, sliced ¼” thick
2 T. olive oil
sea salt and freshly ground pepper to taste
¼ lb. Manchego cheese shredded
2 T Saffron Honey
2 t. capers
thyme leaves (optional)

Saffron Honey

Makes ½ cup
2 T white wine
½ t. saffron threads
½ c. honey

In a small pan, heat the wine until it bubbles then turn off the heat and stir in the saffron, then the honey. Allow to cool completely.

Preheat a grill to medium. Marinate the eggplant slices with the olive oil salt and pepper for a few mintues. Grill until tender, 5 minutes each side, covered for the last few minutes till desired tenderness is achieved. Sprinkle each piece of eggplant with some grated Manchego and return the cookie sheet to the grill and lower the lid for about 5 minutes—just long enough for the cheese to melt, or you can use a chefs blow torch to achive the same effect. Drizzle each with saffron honey and sprinkle with capers and optional thyme leaves.

The eggplant can also be used without the Manchego cheese and a richer saffron honey sauce... see eggplant with saffron honey and capers.