These Sous Vide Pork Chops Smothered in Shallots and Mushrooms are super easy to make and will bring your family running to the table!
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.
- 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