Double Cut Mangalitsa Pork Tomahawk Chop

‎ Maurice Kuritz ‎ to SVR--Sous Vide Resources; Sous-B-Q™, Sans Vide™ 23 hrs A tower of torched late August sweet corn overlooking a double cut Mangalitsa pork Tomahawk Chop. Sous Vide at 134 degrees for 3.5 hours. Seared in a cast iron skillet and dusted with Murray River apricot salt. Accompanied by Pommes Byron, a dollop of apple sauce and a spot of jalapeño lime sauce.