Sous Vide then Butter Basted Pork Chop with Creamy Baked Brussels Sprouts

Sous vide the fattest pork chop you can (I did a apple cider salt brine first for 2 hours – but this is not a requirement.) I cooked in the water bath at 140F for three hours -add a few pads of butter.

Once cooked, dry well then sear in ripping hot oiled pan. As sear finishes, add in any remaining fat/butter from sous vide cook to make a sauce.

Brussels sprouts recipe available if anyone wants it.