Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce

Ingredients

• Pork loin, top loin (chops)

  Fresh, boneless, separable lean and fat, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Dried Porcini Mushrooms

  Tesco

  1 oz or 28g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Mushrooms

  White, raw

  ½ lb or 227g

• Onions

  Raw

  ½ cup, chopped or 80g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

Directions

1. Set the Anova Sous Vide Precision Cooker to 135ºF (57.2ºC).
2. Season the pork chops with salt and pepper and place in a large zipper lock bag. Add the butter and seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 2 hours.
4. While pork cooks, place the porcini mushrooms in small bowl and cover with 1 cup boiling water. Let soak for 30 minutes.
5. Remove the porcini from the soaking water and roughly chop. Strain the soaking water through fine mesh strainer. Reserve.
6. About 45 minutes before the pork is finished, prepare the sauce. Heat the oil in large skillet over medium-high heat.
7. Add the mushrooms and onion and season with salt and pepper. Sauté until all of the liquid from the mushrooms has reduced and the mushrooms have browned, 10 to 15 minutes.
8. Add the Marsala and bring to a rapid simmer. Continue to cook until the Marsala is reduced by about three-quarters, 5 to 10 minutes. Add the porcini soaking liquid, return to a simmer, and reduce for 10 minutes.
9. Stir in the tomatoes, and heavy cream, and chopped porcini. Bring to a boil over high heat, reduce to the heat to low, and simmer until thickened, about 10 minutes.
10. When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag. Discard cooking liquid.
11. Serve the pork chops with pasta, topped with a generous 1/2 cup tomato-porcini sauce.
12. Source: https://recipes.anovaculinary.com/recipe/pork-chops-with-porcini-mushrooms-and-tomato-sauce

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