Sous Vide Pork Chops with Smothered Shallots and Mushrooms

Sous Vide Pork Chops Smothered Shallots and Mushrooms

Marlene Baird
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Servings 4


  • Cast Iron Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 boneless pork chops
  • sea salt
  • pepper oil
  • 2 tbsp butter for searing
  • 1 large shallot sliced
  • 8 oz cremini mushrooms sliced
  • 1 tbsp flour
  • 1 cup chicken broth
  • 2 tbsp butter for the sauce
  • 2 cloves garlic minced


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