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Pork Chops Sous Vide with Potato Mash & Gravy

I decided to roll out the SousVide Supreme yesterday and do one of my favorites: pork chops. I brined them for an hour and a half (5 tbsp salt for a quart of water), then vacuum sealed, and about 2 hours at 141F in the SVS.

I seared them quickly on the grill after rubbing a bit of butter on them.

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One thing I do quite differently than before is the amount of added fat such as butter and cream. Instead, I use more stock and reduce it more. In this case, just a bit of butter to sweat some chopped crimini mushrooms and a shallot. Then I add the chicken stock and reduce slowly for a long time. Then about 2/3 there, I add about a few dashes of white wine, I strain the whole thing, continue to reduce and then just a couple of dashes of heavy cream of half & half.

Potato mash is the same way. A bit of butter, salt, pepper and cream or half & half.

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The sauce makes the dish.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

7 Comments

  1. ladysadie1 on November 8, 2012 at 10:47

    Oh, my! The SVS=a mortgage payment! How might a person acheive that effect without the cool equipment?

    • Richard Nikoley on November 8, 2012 at 11:17

      I don’t have a link handy, but there are some far less expensive gadgets on the market that does a good job controlling your slow cooker. Google around a bit.



  2. Chuck Currie on November 8, 2012 at 12:04

    Do you make you own chicken broth? If not, where do you get yours? What brand?

    Most commercial brands contain way too many additives for me.

    • Richard Nikoley on November 8, 2012 at 12:12

      Chuck

      Excellent question. I’ve blogged about this a couple of times but here’s the deal. I use one hellava lot of stock because I like to reduce it to intense flavor. I simply cant make enough to even come close to my requirements. So, my compromise:

      http://mccormickgourmet.com/Products/Kitchen%20Basics.aspx

      I get the unsalted versions. In a tast test with all other popular, organic stocks, etc., far better, and the only one that sports 5g protein per cup.

      Here’s the ingredient list in the unsalted chicken stock I used:

      “CHICKEN STOCK, CHICKEN FLAVOR, HONEY, VEGETABLE STOCKS (CARROT, ONION, MUSHROOM, CELERY), BAY, THYME, PEPPER.”



    • Chuck Currie on November 8, 2012 at 16:20

      WooHoo! It’s now on my shopping list. Thanks.

      Cheers



  3. ladysadie1 on November 8, 2012 at 12:14

    Oh, that is a great idea! I just bought a roaster at the feed store that has temperature controls that should work fine for that, it’s not even out of the box yet so I didn’t think of it. Thanks!

  4. […] I just didn't know which recipe to use. I've done them SV two different ways before (here and here), but wanted to do something […]

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