Sorry for being away for a bit. I’m going to try to catch up, I have a few cooks to post, but I’ve been busy trying to figure out how to retire, find a new career, and move the family back to the other side of the country!
But enough of that! For Valentines, we thought it’d be fun to try the other white meat in a fancy dish. It gave me an opportunity to try a mustard mashed potato recipe I’ve been wanting to pair with pork for a while. So, the dish was SV Boneless Chop, mustard mashed potatoes, and mushroom gravy.
This was my first SV with pork and it came out a bit dry, I’ll have to play with it a bit. (EDIT: Huge Brainfart, I know I overlooked it and that’s why it’s dry) That being said, the overall dish was decadence and so rich it was hard to finish!
Here we go!
SV’d Pork at 160 for a few hours, ~3. (EDIT: Too high, should’ve been 140-145)
After SV was going a couple hours, I started boiling potatoes and getting gravy together.
Gravy
Heaping handful of sliced mushrooms
5ish Tablespoons butter
3 Tablespoons flour
2 cups beef broth
Cup heavy cream or we used whole milk
Tablespoon Worcestershire sauce
Teaspoon Dijon mustard
Sauté shrooms over medium heat with some butter until tender, maybe even a bit browned.
Add rest of butter to skillet to melt and slowly whisk in flour and continue to whisk until it turns light brown for rue. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon, bring to a simmer until sauce starts to thicken. S&P to taste.
For potatoes, peeled, cut into quarters and boiled in salt water. Once they were done I strained and riced them back into the pot.
For the mustard flavors
Recipe:
5ish tablespoons butter
1/2 cup whole milk and 1/2 cup heavy cream….or we just did 1 cup whole milk
1 teaspoon English mustard or we used a spicy German mustard
Tablespoon Dijon
1 tablespoon grainy mustard
Directions
Melt butter in sauce pan over medium heat, add milk and stir, bring to low simmer. Add mustard and stir. Pour mixture over hot, riced potatoes and mix.
Finally time to sear the chops!
I decided to pre slice the meat and we were ready to plate. Mustard Potatoes, topped with pork, covered in mushroom gravy, and some fresh sage minced up for a good herb cut. I love sage with pork and it helped add depth to a heavy meal.
This was a great over all meal, like I said at the start, extremely rich! I would have gone with a drizzle of gravy and fewer potatoes if the pork had come out better, but the pork flavor was there still and the shroom gravy and mustard potatoes helped detract from the dryness.
We really liked the potatoes for something unique. It’ll be something I keep trying with other meals.
Well, it was a good Valentines meal and something new. Thank you for your time, I hope you snd yours had a great day too!
But enough of that! For Valentines, we thought it’d be fun to try the other white meat in a fancy dish. It gave me an opportunity to try a mustard mashed potato recipe I’ve been wanting to pair with pork for a while. So, the dish was SV Boneless Chop, mustard mashed potatoes, and mushroom gravy.
This was my first SV with pork and it came out a bit dry, I’ll have to play with it a bit. (EDIT: Huge Brainfart, I know I overlooked it and that’s why it’s dry) That being said, the overall dish was decadence and so rich it was hard to finish!
Here we go!
SV’d Pork at 160 for a few hours, ~3. (EDIT: Too high, should’ve been 140-145)
After SV was going a couple hours, I started boiling potatoes and getting gravy together.
Gravy
Heaping handful of sliced mushrooms
5ish Tablespoons butter
3 Tablespoons flour
2 cups beef broth
Cup heavy cream or we used whole milk
Tablespoon Worcestershire sauce
Teaspoon Dijon mustard
Sauté shrooms over medium heat with some butter until tender, maybe even a bit browned.
Add rest of butter to skillet to melt and slowly whisk in flour and continue to whisk until it turns light brown for rue. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon, bring to a simmer until sauce starts to thicken. S&P to taste.
For potatoes, peeled, cut into quarters and boiled in salt water. Once they were done I strained and riced them back into the pot.
For the mustard flavors
Recipe:
5ish tablespoons butter
1/2 cup whole milk and 1/2 cup heavy cream….or we just did 1 cup whole milk
1 teaspoon English mustard or we used a spicy German mustard
Tablespoon Dijon
1 tablespoon grainy mustard
Directions
Melt butter in sauce pan over medium heat, add milk and stir, bring to low simmer. Add mustard and stir. Pour mixture over hot, riced potatoes and mix.
Finally time to sear the chops!
I decided to pre slice the meat and we were ready to plate. Mustard Potatoes, topped with pork, covered in mushroom gravy, and some fresh sage minced up for a good herb cut. I love sage with pork and it helped add depth to a heavy meal.
This was a great over all meal, like I said at the start, extremely rich! I would have gone with a drizzle of gravy and fewer potatoes if the pork had come out better, but the pork flavor was there still and the shroom gravy and mustard potatoes helped detract from the dryness.
We really liked the potatoes for something unique. It’ll be something I keep trying with other meals.
Well, it was a good Valentines meal and something new. Thank you for your time, I hope you snd yours had a great day too!
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