Sous Vide Moroccan-Style Tajine with Pork Chops

I love the complex flavors of tajines, with their sweet highs and nuanced undertones from the spices. One of the best I've made at home is from the Moroccan Modern cookbook, and I've come up with my own version that uses sous vide to perfectly cook the meat.

Sous vide pork chop tagine 17

I like to serve this dish over some grains like farro and quinoa, or some cauliflower rice. The honey in this recipe isn't marked as optional but if you really are trying to reduce your sugar intake you can use less or leave it out, but the flavor balance will be affected.

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Here's a lot more about how to sous vide pork chops.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide moroccan-style tajine with pork chops recipe you can check out the following.

Sous Vide Moroccan-Style Tajine with Pork Chops Recipe

  • Published: December 13, 2017
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Sous Vide Moroccan-Style Tajine with Pork Chops

Sous vide pork chop tajine bagged
  • For the Pork Chops

  • 4 pork chops
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf, finely crumbled
  • Sous vide pork chop tajine ingredients
  • For the Tajine

  • 2 yellow onions, sliced
  • Juice of two oranges
  • 1 cup water
  • 2 tablespoons sweet paprika
  • 2 tablespoons chopped ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon saffron
  • 2 bay leaves
  • 3 tablespoons honey
  • 10 pitted prunes
  • To Assemble

  • Cooked grains or cauliflower rice
  • Toasted almond slivers
  • Sesame seeds

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Sous vide pork chop tajine raw spiced

Cooking Instructions for Sous Vide Moroccan-Style Tajine with Pork Chops

For the Pork Chops

Sous vide pork chop tajine in bath

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.

Sous vide pork chop tajine finished close

Nutritional Information for Moroccan-Style Tajine with Pork Chops

  • Calories: 579
  • Fat: 19g
  • Protein: 47g
  • Carbohydrate: 62g
  • Fiber: 11g
  • Sugar: 17g
  • Cholesterol: 107mg

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All tags for this article: Pork, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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