Polish mushroom sauce

Ingredients:
Porcini or portobello mushrooms, diced - 4 large if portobello
Olive oil - 3 tbsp
Sour cream - 1/2 tub
Chicken stock - 1 cup
Sherry (optional) - 1/4 cup
Corn flour - enough to thicken, 2-3 tbsp

Method:
Wash, pat dry, and dice the mushrooms. Heat olive oil and fry the mushrooms until they start to release moisture. Mix chicken stock with 1 cup hot water and mix into the mushrooms. Add sherry if using. Cook covered until mixture thickens. Dissolve corn flour in some of the hot liquid and pour back, stir slowly to thicken. Mix in sour cream and cook on low flame for a few more minutes.
Garnish with chopped parsley (optional). Serve on top of sous vide pork chops.

Author: Shrinkingsodacan

Instant Pot sous vide pork chops

Salpimiento the pork chops if needed.
Use the Instant Pot's Ultra mode, setting the temperature to 140 F, time to 1 hour, and setting the pressure OFF.
Place each pork chop in a sandwich bag. When the IP has finished preheating, use the displacement method to seal each sandwich bag and weigh them down. No need to close the IP.

When done, sear in pan.