Sous Vide Pork Chops Smothered Shallots and Mushrooms Recipe

by Marlene Baird

These Sous Vide Pork Chops Smothered in Shallots and Mushrooms are super easy to make and will bring your family running to the table! Print Yum Sous Vide Pork Chops Smothered Shallots and Mushrooms Prep Time: 20 minutesCook Time: 2 hours, 15 minutes Yield: 4 Ingredients4 Boneless pork chopssea saltpepper oil2 tablespoons butter (for searing the chops)1 large Shallot, sliced8 ounces cremini mushrooms, sliced1 Tablespoon flour1 cup chicken broth2 tablespoons butter (for the shallot and mushroom sauce)2 cloves garlic, mincedbags to seal the chopsInstructionsPrep your sous vide water bath. Get the temperature up to 140 degrees F.Place the chops in sealed bags or Ziploc bags ensuring the bags don't touch.Set the timer to 2 hours.While the chops are bathing, chop the shallots, mushrooms, and garlic.When the chops are done. Remove from the bag and pat dry.Season the chops with salt and pepper. Sear both sides in a cast iron skillet with butter. Add the butter to a skillet over medium high heat then add the mushrooms. Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour. Stir the flour into the mushroom mixture until evenly coated. Add the chicken broth and stir constantly for 1 minute, making sure to scrape up the browned bits from the pan. Season with sea salt and freshly cracked pepper, Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1http://noshmyway.com/2016/10/27/sous-vide-pork-chops-smothered-shallots-and-mushrooms-recipe/ Finally!  I have always wanted a sous vide. Spending money on such a luxury item just wasn’t going to happen.  I was in for a treat when I landed the opportunity to try out the Hamilton Beach two-in-one Slow Cooker and Sous Vide. Cooking using a sous vide ensures even cooking.  The pork chops simmered in a water bath and then seared in a hot skillet to get that beautiful crust. Using shallots instead of onions makes it a much more mild taste and easier on the digestion. The product comes with a rack to place the sealed food in to simmer.  You don’t need to vacuum seal them.  You can use zip lock bags that are compatible with the use of a sous vide.  It’s easier to use than I thought. Thanks for stopping by and have a great day. Marlene       Share this:LinkedInGoogleEmailFacebookPinterestTwitterLike this:Like Loading...