Bone in Mayo Seared Pork Chop with Carrots, Mushrooms and Black Pepper Gravy

2, bone in pork chops about two inches thick

1 bunch carrots with tops

1, 8 oz package white mushrooms

3 teaspoons kosher salt, plus more for seasoning

1 tablespoon canola oil

2 tablespoons unsalted butter

3 tablespoons flour

1/2 cup small diced sweet onion

1 tablespoon minced garlic

1 1/2 cups chicken stock

1 cup white wine

1 tablespoon freshly cracked pepper

sous vide pork chop:

I had a couple two inch thick, bone in pork chop that seasoned with salt and pepper, vacuum sealed, and sous vide at 136 degrees for two hours.

-Heat a 12' cast iron pan on high heat -Smear pork chops generously with mayo on one side. When cast iron starts to omit white smoke, start searing your pork chops.

-Smear the other side of the pork chop generously with mayo. -Allow the pork chop to cook on each side until golden brown, should take about 2-3 mins.

-Once pork is seared, set aside, allow to cool for 5 minutes, and serve sliced on top of carrots and gravy.

sous vide carrots:

1 bunch carrots with tops, topped, scrubbed, and cut into one inch pieces. Coat with canola oil, season with salt, and vacuum seal. Cook sous vide at 185 degrees for two hours. Suggest to do this early in the day or even up to a few days before.

Mushrooms and Black Pepper Gravy:

-Destem, wash and quarter one 8 oz container of white mushrooms.

-Heat a small dutch oven over medium heat. Add the canola oil, then add the mushrooms. Sprinkle with kosher salt to help the moisture cook out. Saute the mushrooms until all the liquid has evaporated from the pan. Remove mushrooms and set aside.

-Add butter and onions to the dutch oven. Cook the onions until they are tender, then add minced garlic. Toast garlic for about one minute.

-Whisk in the flour and toast until it's light brown and smells slightly nutty. Slowly add the chicken stock 1/4 cup at a time while whisking to prevent lumps. When all the chicken stock is added, bring to a simmer. Slowly drizzle in the white wine while whisking. Simmer the gravy until it has reduced by half, regularly whisking.

-When gravy is done reducing ttir in the mushrooms, salt, and carrots.

-Serve in a shallow bowl topped with sliced pork.

*Chef’s note: would be pretty killer with biscuits.