Pork Shoulder Chops

()

Roger K

Uk

  • Rate This
70C was probably too high. Try 65C next time. Cook for 2.5-4.5 hrs Kept in vacuum bags in fridge for 24 hrs. Reheated in fan oven in their vacuum bags a a few degrees below the cooked temp. that worked well. Then seared. Liked the sauce but halve the quantity for 2 people. Pork shoulder Not the best cut of meat although Sous vide certainly tenderise it
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Ingredients for 2

  • Pork shoulder chops

  • 200gm mixture of mushrooms including wild, chanterelles, morels sliced

  • Large knob of butter

  • 2 crushed cloves of garlic

  • 180mm single cream or Creme Fraiche

  • A generous splash of brandy (3 tbsp?)

  • Coarse sea salt & black pepper

  • 2tbs fresh chives finely chopped

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 147.2ºF / 64.0ºC.

  • Step 2

    Make the Sauce ( there’s enough for four chops)

  • Step 3

    Sauté the mushrooms in the butter, until softened and slightly bronzed

  • Step 4

    Add in the garlic and continue to cook for 2 minutes

  • Step 5

    Deglaze the pan with brandy, cooking off the alcohol for 1 minute

  • Step 6

    Stir in the cream and turn off the heat. Season to taste with coarse sea salt and a grind of pepper and finally add the chives

    • Step 0

      Remove the pork from the cooker after 2.5 to 4.5 hours

    • Step 1

      Pat dry with paper towels and season with salt and pepper.

    • Step 2

      Put chops in oven heated to just below cooking temperature

    • Step 3

      Make the sauce

    • Step 4

      Remove chops from oven and sear in very hot pan with coconut oil and butter

    • Step 5

      Slice chops or leave whole and add hot sauce

Latest Comments

147.2 F / 64 C Recipe Temp
Recipe Time
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