Pork Chop

The chop spent 6 hours in a 140℉ water bath then was seared in butter. I’ve had a batch of basic dressing in the freezer since Thanksgiving, I added some onions and celery plus sage and a little sausage to freshen it up. Those sprouts a a sorry looking lot. I stir fried them in a skillet and added balsamic glaze. We’ve been using grocery curb service lately and we don’t get to pick the sprouts. The gravy is the liquid from the chops plus a bit of water heated in the microwave with Bisto whisked in.