Sous Vide Pork Chops Smothered Shallots and Mushrooms

Ingredients

• 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

Instructions

1. Prep your sous vide water bath. Get the temperature up to 140 degrees F.
2. Place the chops in sealed bags or Ziploc bags ensuring the bags don't touch.
3. Set the timer to 2 hours.
4. While the chops are bathing, chop the shallots, mushrooms, and garlic.
5. When the chops are done. Remove from the bag and pat dry.
6. Season the chops with salt and pepper. Sear both sides in a cast iron skillet with butter.
7. Add the butter to a skillet over medium high heat then add the mushrooms.
8. Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender.
9. Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour.
10. Stir the flour into the mushroom mixture until evenly coated.
11. Add the chicken broth and stir constantly for 1 minute, making sure to scrape up the browned bits from the pan.
12. Season with sea salt and freshly cracked pepper,