- For the apple chips, thinly slice apples using a Mandolin or sharp knife 2mm-thick. Lay slices in a dehydrator and dehydrate over night or until crisp. Preheat immersion circulator (sous vide water bath) to 60C.
- For the cauliflower puree, cut the cauliflower into florets, then thinly slice each floret and place in a sous vide bag with salt and chicken stock. When cauliflower is cooked empty bag into a high pressure food processor and process until smooth. Then, with the motor still operating, add the cream in a thin stream until combined. This will loosen the purée. Season with sea salt.
- For the vegetables, place vegetables, butter, garlic and thyme in a large sous vide bag, season with salt and pepper. Seal bag and place in water bath.
- For the pork cutlets, season pork chops generously with salt and pepper. Place in individual sous vide bags along with thyme, garlic, olive oil and ecshallots and distribute evenly. Seal bags and place in water bath for 4 hours along with the cauliflower and vegetables.
- Remove pork from water bath and bag and carefully pat dry with paper towels. Heat a little oil in a large heavy based frypan over high heat. Working in batches, gently lay pork chops in pan, using tongs. Cook until the crust is deep brown and very crisp, about 45 seconds.
- Flip pork chops. If desired, add some butter, along with thyme and rosemary. Spoon butter over pork chops as they cook. Continue cooking until second side is browned, about 45 seconds longer. When pork is browned, pick it up with a pair of tongs, rotate it sideways, and make sure to brown the edges as well.
- To serve, transfer cooked pork chops to a plate to rest for 5 mins. Serve pork with cauliflower puree, vegetables and pour over resting juices.