These Sous Vide Pork Chops Smothered in Shallots and Mushrooms are super easy to make and will bring your family running to the table!
- 4 Boneless pork chops
- sea salt
- pepper oil
- 2 tablespoons butter (for searing the chops)
- 1 large Shallot, sliced
- 8 ounces cremini mushrooms, sliced
- 1 Tablespoon flour
- 1 cup chicken broth
- 2 tablespoons butter (for the shallot and mushroom sauce)
- 2 cloves garlic, minced
- bags to seal the chops
- Prep 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,
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.