Sous Vide Pork Chops with Mixed Mushrooms


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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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.

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Ingredients for 2

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      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.

    • Step 4

      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.

    • Step 5

      Serve pork chops topped with mushroom sauce and garlic chives.

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140 F / 60 C Recipe Temp
Recipe Time
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