Equipment note: we use sous vide machine to cook the pork.
3 strips of your favorite bacon chopped medium dice
1 1/2 c. heavy cream
Creole mustard to taste
Place bacon in a small sauce pan over medium heat
After a few minutes the fat will begin to render and small brown flecks will form in bottom of pan.
Strain off fat.
Add heavy cream and scrape bottom of pan and scrape brown bits loose.
Add creole mustard to taste.
Reduce cream till it has a nice thick consistency.
We use a double cut bone in pork chop.
Prepare a brine of:
1c. Brown sugar
1/2 c. salt
5 lemons squeezed
6 healthy springs of rosemary
5 bay leave
12 c. of ice
Bring first five ingredients to a boil in a pot.
Simmer until the salt and sugar has dissolved.
Add ice and chill
When the brine is icy cold add pork chops for 3 hours.
After removing from brine season the pork with your favorite rub.
Take a vacuum seal bag and fold over edges about one inch.
Place pork in bag avoiding contact with the folded over edge
Turn edges up and seal.
Make sure the package is tightly sealed and has no leaks or air sealed in.
Set up a souse vide to 145 degrees F
Place sealed pork in sous vide for 45 minutes to 1 hour
Remove from bag and lightly grill until internal temperature reaches 155 degrees F
Top with sauce and serve.