1 thick pork chop
1/2 tsp. five spice
1 tsp salt
Rub the five spice and salt into the pork chop. Vacuum seal in a plastic (or use a silicon) bag and let set in fridge overnight. The next day set the sous vide to 146 degrees, and let the chop cook for about 1.5 hours. Take out put into fridge to cool it down. Heat up the grill and cook for 4 mins per side and serve. Be sure to remove the moisture from the chop prior to cooking.