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I'll start with sous vide pork chops (bone in) with a rub of garlic, rosemary, freshly ground salt and pepper, French wholegrain and English mustard, with a dash of cider vinegar. Pan fried after the sous vide. Planning to serve with wilted samphire and oven roasted wee tomatoes, and boiled potatoes sauteed in salted butter. Would you add a sauce ? If so, what and how ?