Sous Vide Pork Chops with Mixed Mushrooms

If you buy a wild mushroom blend, this is a simple dish. The mushrooms are cleaned and chopped and go straight from the package into the skillet. I wanted to keep this dish light, so I did not reach for the cream. The simple combination of sherry and mushrooms sets off the pork chops in just the right way. This finishing step takes only about 5 to 7 minutes, and you can get dinner on the table.

Author

Barbara Freda

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, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:05

Recipe Time: 00:45

Temperature : 140F / 60C

Ingredients

• 2 thick-cut, bone-in pork chops (about 8 ounces each)
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter, cold
• 4 ounces mixed wild mushrooms
• 1/4 cup sherry
• 1/2 cup beef stock
• 1 tablespoon steak marinade or Worcestershire sauce
• Chopped garlic chives, for garnish

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Season the pork chops with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Discard cooking liquid.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the pork chops and sear until well-browned, about 1 minute per side. Transfer to a plate and cover to keep warm.
3. Return the skillet to the heat and add the mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2 to 3 minutes. Add the sherry and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet.
4. Add the stock and steak marinade and bring to a rapid simmer. Reduce heat to medium and continue to simmer until sauce is slightly thickened.
5. Remove skillet from the heat and rapidly swirl in remaining tablespoon butter, 1/2 tablespoon at a time, until sauce is emulsified. Season to taste with salt and pepper.
6. Serve pork chops topped with mushroom sauce and garlic chives.