I decided to roll out the SousVide Supreme yesterday and do one of my favorites: pork chops. I brined them for an hour and a half (5 tbsp salt for a quart of water), then vacuum sealed, and about 2 hours at 141F in the SVS.
I seared them quickly on the grill after rubbing a bit of butter on them.
One thing I do quite differently than before is the amount of added fat such as butter and cream. Instead, I use more stock and reduce it more. In this case, just a bit of butter to sweat some chopped crimini mushrooms and a shallot. Then I add the chicken stock and reduce slowly for a long time. Then about 2/3 there, I add about a few dashes of white wine, I strain the whole thing, continue to reduce and then just a couple of dashes of heavy cream of half & half.
Potato mash is the same way. A bit of butter, salt, pepper and cream or half & half.
The sauce makes the dish.