This is another post in my ongoing Spice Rack project. I’ve seen several mentions of using Urfa biber with fruit so this seemed like an excellent way to try it! It was good. The pepper gave the sauce a bit of subtle heat to temper the sweetness of the sauce.
- 4 thick pork loin chops
- 1 large ripe Bosc pear peeled, cored, and sliced
- 18 ounces blackberries
- 1 tablespoon lemon juice
- 6 tablespoons brown sugar
- 1/2 tsp cinnamon
- 1 teaspoon Urfa biber
- avocado oil
- Preheat a sous vide cooker to the desired final temperature. I like 140°F. Season pork chops generously with salt and pepper. Place in sous vide bags and distribute evenly. Seal bags and place in water bath for 1 to 4 hours.
- Place the pear, blackberries, lemon juice, brown sugar and Cassia buds in a pot over medium heat and cover, stirring occasionally, until the mixture foams and bubbles up. Immediately uncover. Let cool for 5 minutes. Puree the berry mixture in a blender with Urfa biber. Taste and add more chile, if desired. Strain through a fine mesh sieve and keep warm.
- Place a cast iron or heavy stainless steel pan on high heat until heated through, then pour a bit of avocado oil in, swirling to coat. Sear each chop to desired brownness.
- Ladle some of the coulis onto each plate, then place a chop in the center. Garnish with an additional sprinkle of Urfa biber.