Pork Shoulder Chops

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

Author

Roger K

Prep Time: 00:20

Recipe Time: 36:00

Temperature : 147.2F / 64C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 147.2ºF / 64.0ºC.
2. Make the Sauce ( there’s enough for four chops)
3. Sauté the mushrooms in the butter, until softened and slightly bronzed
4. Add in the garlic and continue to cook for 2 minutes
5. Deglaze the pan with brandy, cooking off the alcohol for 1 minute
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

1. Remove the pork from the cooker after 2.5 to 4.5 hours
2. Pat dry with paper towels and season with salt and pepper.
3. Put chops in oven heated to just below cooking temperature
4. Make the sauce
5. Remove chops from oven and sear in very hot pan with coconut oil and butter
6. Slice chops or leave whole and add hot sauce