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Saturday, April 11

Sous vide pork chops with mushrooms

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 45 minutes; Serves: 2
Pork chops, thick-cut, bone-in

Pepper, freshly ground

Butter, unsalted, cold
1 tablespoon +
1 tablespoon
4 ounces
¼ cup
Beef stock
½ cup
Worcestershire sauce
1 tablespoon
Micro greens
  1. Preheat your sous vide to 140°F. 
  2. Season the chops with salt and pepper, and place in a large ziplock or vacuum seal bag; seal. 
  3. Place in the water bath, and cook for 45 minutes. 
  4. When the timer goes off, remove the bag from the water bath. 
  5. Remove the pork chops from the bag and pat dry; discard cooking liquid. 
  6. Melt 1-tablespoon butter in a large skillet over medium-high heat. 
  7. 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. 
  8. Return the skillet to the heat, and add the mushrooms. 
  9. Cook, stirring occasionally, until the mushrooms begin to soften, 2 to 3 minutes. 
  10. Add the sherry and bring to a rapid simmer, scraping up any browed bits from the bottom of the skillet. 
  11. Add the stock and Worcestershire, and bring to a rapid simmer. 
  12. Reduce head to medium, and continue to simmer until the sauce is slightly thickened. 
  13. Remove the skillet from the heat, and rapidly swirl in the remaining butter, ½ tablespoon at a time, until the sauce emulsifies. 
  14. Season to taste with salt and pepper. 
  15. Serve the pork chops with the mushroom sauce and micro greens.

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