Charred Bourbon-Apple Pork Chops - cooking recipe

Ingredients

Pork Chop
12 ounces pork chops
1/2 sprig rosemary
thyme
5 coriander seeds
10 mustard seeds
Peach Mostarda
1 tablespoon coriander seed
1 tablespoon mustard seeds
1/2 cup dried cherries
1 peach, peeled, pitted and diced
1 Granny Smith apples, peeled cored and diced
5 sprigs thyme
1 shallot, thinly sliced
2 cups apple cider vinegar
salt and pepper
Charred Bourbon Peaches
4 peaches, halved and pitted
8 ounces Bourbon
1/2 vanilla bean, split and scraped

Preparation

Pork Chop:
Combine all ingredients in a vacuum seeled bag and sous vide at 62C for 1 hour.
Peach Mostarda:
In a sauce pan toast seeds over medium heat. Add all other ingredients and simmer until fruit is tender, about 10 minutes. Using either immersion blender or vitamix, blend everything, check seasoning and pass through chinoise. Chill and store.
Peaches:
Combine all ingredients in a vacuum bag and seal. Let sit for one day.
Remove peaches from bag, reserving liquid and vanilla bean.
Lightly oil peaches and char pit side on flat top.