Butter Basted Sous Vide Pork Chops with Fennel and Coriander
Ingredients
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 4 (14- to 16-ounce, 1 1/2-inch-thick) bone-in rib-cut pork chops
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 tablespoons canola oil, divided
- 4 tablespoons unsalted butter, divided
- 4 (5-inch) sage sprigs, divided
- 4 large garlic cloves, peeled and smashed, divided
- 1 large shallot, thinly sliced crosswise (about 1/3 cup), divided
- Flaky sea salt
Instructions
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