Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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I am a fan of Marcella Hazan’s slow cooking dishes, and this is one of my favorites, but I always find the pork a bit overdone — I am sure it is because these days, the industry raises far leaner pork than the pork Marcella probably used in Italy, where this recipe has its origins. That said, sous vide is the answer. I don’t even think you need to brown the chops post cooking — they are so moist, smothered in this delicious sauce, that you won’t miss anything.
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Ingredients for 4

  • 1 pound boneless pork chops, each about 1-inch thick

  • Salt and freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 1 ounce dried porcini mushrooms

  • 3 tablespoons extra virgin olive oil

  • 8 ounces white mushrooms, thinly sliced

  • 1/2 cup finely chopped onion

  • 1/2 cup Marsala wine

  • 1 cup canned crushed tomatoes

  • 1/3 cup heavy cream

  • Cooked pasta, such as spaghetti, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135ºF (57.2ºC).

  • Step 2

    Season the pork chops with salt and pepper and place in a large zipper lock bag. Add the butter and seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 2 hours.

  • Step 4

    While pork cooks, place the porcini mushrooms in small bowl and cover with 1 cup boiling water. Let soak for 30 minutes.

  • Step 5

    Remove the porcini from the soaking water and roughly chop. Strain the soaking water through fine mesh strainer. Reserve.

  • Step 6

    About 45 minutes before the pork is finished, prepare the sauce. Heat the oil in large skillet over medium-high heat.

  • Step 7

    Add the mushrooms and onion and season with salt and pepper. Sauté until all of the liquid from the mushrooms has reduced and the mushrooms have browned, 10 to 15 minutes.

  • Step 8

    Add the Marsala and bring to a rapid simmer. Continue to cook until the Marsala is reduced by about three-quarters, 5 to 10 minutes. Add the porcini soaking liquid, return to a simmer, and reduce for 10 minutes.

  • Step 9

    Stir in the tomatoes, and heavy cream, and chopped porcini. Bring to a boil over high heat, reduce to the heat to low, and simmer until thickened, about 10 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag. Discard cooking liquid.

    • Step 1

      Serve the pork chops with pasta, topped with a generous 1/2 cup tomato-porcini sauce.

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135 F / 57.2 C Recipe Temp
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