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 ...
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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Finishing Steps
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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.
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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.
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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.
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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.
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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.
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Step 5
Serve pork chops topped with mushroom sauce and garlic chives.