Iberico Pork Chops With Mustard Sauce

Ingredients for 4

• 4 Iberico Pork Chops

• Salt & Pepper

• Butter 25gms

• Creme Fraiche 200ml

• Whole Gain Mustard 50ml

• English Mustard 10ml

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.

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  Step 2

  Sprinkle Salt and Pepper to both sides of meat and place into bag.

• 

  Step 3

  Seal in vacuum bags and place into the water bath.

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  Step 4

  After full cooking time Pat dry the chops.

• Hob And Blowtorch

• 

  Step 0

  Add Creme Fraiche to small saucepan with whole grain mustard, english mustard and heat through.

• 

  Step 1

  Do Not Boil as the sauce Will split.

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  Step 2

  Place a skillet on a medium high heat and warm. Add 25mg of butter allow to melt and brown the Pork for about 1 minute each side. I like to crisp the fat up with a blowtorch.

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  Step 3

  Serve

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