Season the veal chops with salt and pepper and vacuum seal (or use the water displacement method discussed in the post above).
Heat the sous vide water bath to 132F degrees and place the veal chops inside to cook for 3 hours.
Remove the chops from the water bath and take them out of the bag. Pat dry.
Heat a skillet over high heat until smoking. Place the veal chops in and sear for 1 minute a side.
Remove and serve with the mushroom sauce and a light squeeze of lemon on top.
Warm the stock and whisk it together with the miso.
Heat a skillet over medium high heat and add the mushrooms. Cook for 3-5 minutes, until golden on the outside and their liquid has mostly released.
Turn down the heat to medium and add the butter and garlic; cook until garlic is lightly browned.
Add the mirin and cook for 30 seconds.
Add the broth and miso mix, salt and pepper and bring to a simmer.
Stir in the cream and bring to a simmer again. Remove from heat and serve over veal chops.
Any kind of mushrooms will work. I use a combination of white, cremini, fresh shiitake and porcinis (if I can find them).
You can substitute red miso paste for the white if that's what you have. It has a slightly stronger taste, but works well in the sauce.
Make sure the skillet is smoking hot before adding the veal - we only want to sear it very quickly on the outside as the inside is already cooked.
When cooking the mushrooms for the sauce, make sure the pan is hot when adding them so they brown instead of steam. The browning helps add flavor.
If the sauce is too thick, add additional stock or cream to thin it out. Adjust for salt if needed.
If the sauce is too thin, simmer for an extra few minutes until it is slightly reduced and thickened.
Make Ahead Instructions
After removing the bag from the sous vide water bath, immediately place it in an ice bath for 10-15 minutes. Transfer it to the fridge to store for up to 5 days.To reheat, place in a 130F degree water bath for about 10-15 minutes, until they feel warmed. Sear and serve with sauce per the recipe instructions.
After removing the bag from the sous vide water bath, immediately place it in an ice bath for 10-15 minutes. Transfer it to the freezer and store for up to 3 months.Thaw in the fridge overnight then heat in a 130F degree water bath until warm (about 10-15 minutes). Sear and serve with sauce per the recipe instructions.