Iberian Pork Chops with Mustard Sauce

Serves 4

• 4 Iberian Pork Chops
• salt and pepper
• 25 g butter
• 200 ml fresh cream
• Full fat mustard 50ml
• English mustard 10ml

1. Set Anova Sous Vide Precision Cooker to 140.0ºF/60.0ºC.
2. Sprinkle both sides of the meat with salt and pepper and place in bag.
3. Seal in vacuum bag and place in water bath.
4. After sufficient cooking time, pat the ribs dry.

Hobs and blowtorches

1. Add the Creme Fraiche to a small saucepan, add the whole grain mustard, English mustard and heat.
2. Do not boil as the sauce will split.
3. Place pan over medium-high heat and warm. Add 25 mg of butter and allow pork to melt and brown for about 1 minute on each side. I like to use a blowtorch to crisp up the fat.