Sous-vide Pork Chop with Mushroom Gravy

When I decided to move back to Atlanta, I chose a town North of Atlanta that had so much to offer, and very importantly a Saturday’s Farmers Market right outside my backdoor.

There is nothing better than waking up on a Saturday morning, coffee in hand, shopping around for locally grown vegetables, flowers, and goods.

So yesterday, I walked away with a bag full of goodies that I couldn’t wait to prepare for dinner.

As I’ve tried to stay within the #healthyish category for dinners lately, I ended up deciding on a lean pork chop with mushroom gravy, and a roasted vegetable medley made up of asparagus, turnips, and onions (don’t shy away from this combination!)

All you need for the pork chop is a sous vide and cast-iron grill pan, and some sort of oven-safe dish to roast the vegetables.

Ingredients:

· Lean cut pork chops (I bought a pack of 3)

· ½ tsp sea salt (or more to taste) per pork chop

· (Optional) your favorite pork seasoning mix – mine has brown sugar, garlic, chili powder, paprika, smoked paprika, oregano, and cayenne

· 1/2 can condensed cream of mushroom soup

For the roasted vegetables:

· Asparagus (cut in 1/3 pieces)

· 3 turnips (diced into cubes)

· ½ Vidalia onion (cut into big chunks)

· Olive oil

· Salt/Pepper

Instructions:

1. Pat the pork chops dry before seasoning. Season each with salt and pepper, sprinkling a little of your favorite pork seasoning mixture on top (optional)

2. Vacuum seal, or drop in a Ziploc bag and add to sous vide bath at 140 degrees

My pork chops were 1 ½ inches thick, so I left mine in the sous vide or 2 hours. Ensure you leave between 1-4 hours.

3. While the pork is cooking in the sous vide, dice your vegetables, spray with olive oil, add salt and pepper and roast on 400 for 30 minutes, or until the vegetables start to brown a bit for crispiness

4. Once the pork chops are done in the sous vide, cut open your sous vide bag and pour all juice for the pork into a small saucepan, combining with ½ can of cream of mushroom soup. Heat to mix and let simmer until ready to serve.

5. In a cast iron grill pan, on high heat, add a tablespoon of olive oil. Sear the pork chop on each side for about 2 minutes, letting the pork chops come up to 145 degrees for medium rare. Leave them on to sear longer if you prefer the pork chops to be more well done.

Enjoy!