- 1 pork chop
- 3 shiitake mushrooms
- 3 – 4 asparagus
- Olive oil
- Salt & pepper
The Pork Chop
For this recipe I sous vide the pork chop. It was a beautiful bone-in chop that I sliced after cooking it, right before plating.
You don’t have to sous vide your pork chop, you can simply sauté or grill it. Here are some detailed instructions on how to cook a pork chop properly with all 3 techniques included: sous vide, sauté and grill.
For the shiitake mushrooms bring a skillet to medium-high heat and add 1 tbsp of olive oil and butter. Add the mushrooms once the butter melts and season with salt and pepper. Cook the mushrooms for 3 – 5 minutes, then set aside to rest.
Use the same skillet to cook the asparagus. Also season with salt and pepper once you add them to the pan. You do not need to add more butter. These should cook in 2 minutes at high heat. You want to add some color to them but still want them to be crunchy to add some texture.
I used a bell pepper and tequila sauce underneath to add some color and a bit of contrast to the overall taste. The sauce is not spicy but has a kick to it.
The asparagus go first, acting as a bed for the pork chop. Then place the slices of pork chop on top.
We have to use something to hold the mushrooms in place, I used a peach and tomato chutney that I have not written the recipe for, yet. You can buy your own chutney or go simple and use mashed potatoes. The point is to hold them in place, and add some flavor of course!
Use a spoon to place the beds of chutney (or mashed potato) where the mushrooms will go first. Then go in with the mushrooms. Garnish with some fresh parsley and oregano leaves. They not only add some color to the plate, they can also uplift the whole taste profile of the dish.