Smoked paprika butter – coined – get the recipe HERE
Sides
Roasted Brussels with honey/sriracha sauce – get the recipe HERE
Smoked Gouda Grits with chipotle adobo sauce – Get the recipe HERE
Caramelized onions with sautéed mushrooms
Instructions
Pat the chops dry with paper towels, then season them generously, on all sides, top and bottom with sea salt and freshly ground coarse black pepper
Vacuum seal them individually in a sous vide bags, then cook them sous vide at 130 degrees for 90 minutes
Heat a carbon steel or cast iron pan over high heat. Melt two tablespoons of unsalted Irish butter in the pan and sear the chops first on the sides and ends, followed by the top and bottom until you get a nice blackened sear and the internal temp reaches 145 degrees. Let it rest for 3 minutes before serving
Place a bed of smoked gouda grits on a warm plate and place the chops on the grits with a coin of smoked paprika butter on top of the chop. Finish plating with the saute mushroom and caramelized onion medley and the roasted brussels sprouts. Drizzle the honey/sriracha sauce over the sprouts and serve