Family Dinner Night: Slow Food, Fast Love

Now that most of my kids are grown and living on their own, family dinners have taken on a new kind of magic. I only have one still living at home, so these nights when we can all be together feel extra special. We don’t always stick to a set day—sometimes it’s Monday, sometimes it’s Tuesday—it just depends on when everyone’s free. What matters most to me is that it feels easy and welcoming, never an obligation or something to feel guilty about. I want my kids to come because they want to come.

Tonight, they asked if we could do dinner a little earlier in the week, so I’m pulling it together on a Monday. As any good mom would, I said yes—gladly. Cooking a beautiful meal is one of my love languages, and this one is built to make them feel nourished and cherished.

The Menu

• Sous Vide Pork Chops with a Simple Gravy << RECIPE BELOW >>
• Crispy Roasted Nugget Potatoes << LINK HERE>>
• Spring Pea, Cauliflower & Broccoli Salad with Tahini Lemon Dressing << LINK HERE>>
• Roasted Red Cabbage with Balsamic Glaze << LINK HERE>>

Here are some tips to bring it all together.

The Morning Of or Night Before:

• Seal pork chops in bags and refrigerate until ready to cook.

• Rinse and dry potatoes, refrigerate uncovered.

• Rinse cabbage and let dry in a sieve.

• Mix salad dressing and refrigerate.

4 Hours Before Dinner:

• Start the pork in the sous vide bath.

• Remove frozen veggies to thaw.

1 Hour Before Dinner:

• Preheat oven to 450°F.

• Spread potatoes on a sheet pan and begin roasting.

• At the 30-minute mark, add cabbage to the oven.

Just Before Serving:

• Make the gravy while chops are still in the bag.

• Sear pork in a hot pan or grill 1–2 minutes per side.

• Toss salad and plate everything hot.

Smart Cooking Tips:

• Plan Around What’s Fresh or on Sale: Cabbage, potatoes, and frozen veg are usually affordable staples. Swap in seasonal greens or use mustard you already have.

• Keep It Simple: Each dish uses minimal ingredients with big flavor payoffs. No fuss, just real food.

• Batch Where You Can: Make extra dressing, double the gravy for leftovers, or prep potatoes in bulk.

Bringing It All Together:

1. Sear the Pork Chops: Pat dry and sear in hot cast iron or grill. Rest briefly.

2. Plate the Meal: Crispy potatoes, caramelized cabbage, seared pork chop, fresh salad.

3. Add the Gravy: Spoon the rich, red wine shallot sauce over the chops.

A Final Thought:

This dinner isn’t about perfection—it’s about presence. It’s not about Sunday tradition or family “shoulds.” It’s about making space when you can, cooking with heart, and creating a place your kids want to come home to.

And the real secret? Simplicity. When you cook with good ingredients, a little patience, and a lot of love, you don’t need anything fancy.

Sous Vide Pork Chops (for Six)

Shannon Peckford

Servings

6-8

Prep Time

20 minutes

Cook Time

4 hours

Calories

374

Cuisine

Western

Category

Main

Tender, juicy pork chops infused with grainy mustard, herbs, and a touch of spice. Cooked in the sous vide for melt-in-your-mouth perfection, then finished with a golden sear. Add a Red Wine Shallot Gravy for a savoury pan sauce made with red wine, sautéed shallots, and the flavourful juices from the sous vide pork, ideal for drizzling over chops or roasted veg.

Ingredients

• Sous Vide Pork Chops
• 6 thick-cut pork chops
• 1½ tsp salt
• ¾ tsp freshly ground black pepper
• 1½–3 tsp steak spice (depending on your blend and taste)
• Drizzle of olive oil
• 6 sprigs rosemary (or thyme, chives, etc.)
• 6 slices of onion

Red Wine Shallot Gravy

• 2 tbsp olive oil
• 1 finely chopped shallot

1-2 cloves garlic, finely minced

• ⅓ cup red wine
• 1 cup juices from sous vide bags or bouillon
• salt and pepper, to taste
• Optional: cornstarch slurry (1 tsp cornstarch + 1 tbsp water)

Directions

1. Sprinkle pork chops with salt, pepper, and steak spice. Then rub in olive oil and mustard. Top with onion slice and herb.

2. Seal in vacuum bags, individually or in pairs.

3. Sous vide at 138°F (59°C) for 4 hours.

Red Wine Shallot Gravy

1. Heat olive oil in a pan over medium. Sauté shallot until tender. Then add garlic and sauté another 2-3 minutes.

2. Increase the heat to medium-high and add the wine. Let it reduce for 2–3 minutes.

3. Add strained juices from pork bags or bouillon and simmer until thick and syrupy-like. Taste and season with salt and pepper, if needed.

4. For thicker sauce, stir in cornstarch slurry and simmer until glossy.

5. Strain, if desired, or serve warm. Pour over pork, potatoes, and veggies. It is delicious.