Pork chops

Medium Rare 60C Medium 66C Well Done 71C Cooking Time 1-4 hours

Author

Roger K

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 145.4F / 63C

Ingredients

• 2 Pork Chops
• For the Sauce (enough for 4)
• 200g small CEPs, Chanterelles or Morels or just mushroomsLarge knob butter
• 2 crushed cloves garlic
• a generous splash of Brandy
• 12 tbsp single cream or Creme Fraiche
• Coarse sea salt & blackpepper
• 2 tbsp fresh chives finely chopped
• As an alternative can add with herbs, garlic, and shallots to the sous vide bag

Directions

1. Set your Anova Sous Vide Precision Cooker to 145.4ºF / 63.0ºC.
2. Season the pork generously with salt and pepper on all sides. If you are planning on leaving the uncooked pork chops in their bags for more than a few hours before cooking, skip the seasoning step and instead season them just before searing.
3. Slide the pork chops into the bag in a single layer (do not crowd bag; use multiple bags if necessary), along with any aromatics, such as fresh herbs, if you're using them.
4. Extract all the air, seal the bag, submerge in the cooker and set the timer
5. Make the sauce
6. Saute the mushrooms in the butter until softened and slightly bronzed
7. Add in the garlic and continue to cook for 2 minsDeglaze the pan with brandy, cooking the alcohol off for 1 minute
8. Stir in the cream and turn off the heat. Season to taste with coarse sea salt and a grind of pepper and finish by adding the chives
9. Warm the sauce just before use

Searing

1. When ready remove the chops from the bag,
2. Remove any herbs (if added) and pat the chops dry with a paper towel
3. Sear in a very hot oiled pan. Carefully lift and peek under the pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp, about 45 seconds.
4. Flip the chops and repeat and also sear the edge in a similar way
5. For more flavor, add another tablespoon of butter along with some thyme, rosemary, garlic, and/or shallots. Spoon the butter over the pork chops as they cook.
6. Serve whole or sliced. Cover with the sauce