Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce
I am a fan of Marcella Hazan’s slow cooking dishes, and this is one of my favorites, but I always find the pork a bit overdone—I am sure it is because these days, the industry raises far leaner pork than the pork Marcella probably used in Italy, where this recipe has its origins. That said, sous vide is the answer. I don’t even think you need to brown the chops post cooking—they are so moist, smothered in this delicious sauce, that you won’t miss anything.
About 35 minutes
- 1 pound boneless pork chops, about 1-inch thick each
- Salt and Pepper to taste
- 1 tablespoon butter
- 1 ounce dried porcini mushrooms
- 3 tablespoons olive oil
- ½ cup finely chopped onion
- 8 ounces fresh white mushrooms, sliced
- ½ cup Marsala wine
- 1 cup canned, crushed Italian tomatoes
- 1/3 cup heavy cream
Heat water to 135ºF/57.2ºC with Anova Sous Vide Precision Cooker. Season pork chops with salt and pepper and place in zip-close bag with butter. Press out air using water displacement method.
Place into cooking water with Anova Cooker and cook 2 hours.
While pork cooks, place porcini mushrooms in small bowl and soak with 1 cup boiling water. Let sit at least 30 minutes. Remove porcini from water, and roughly chop. Strain soaking water through fine mesh strainer and reserve.
About 30 minutes before pork is done cooking, heat oil in large skillet over medium high heat. Add onion and white mushrooms and cook until any liquid from mushrooms is evaporated, about 5 to 10 minutes. Add Marsala to skillet and reduce by about ¾. Add reserved porcini soaking liquid and reduce again, about 10 minutes. Stir in porcini mushrooms, tomatoes and heavy cream. Bring all to boil, reduce to simmer and cook until thickened, another 10 minutes or so.
To serve, remove pork chops from water and from bags. Plate over pasta and top each pork chop with a generous ½ cup of tomato-porcini sauce and serve immediately.