Season the neck chops with salt and pepper on both sides. Vacuum pack the chops. Make sure they lie side by side with a slight gap between them. 1 millimeter of distance is enough; the most important thing is that they are not completely touching each other.

Put the chops in your sous vide.

Let them cook for 3 hours at 60 degrees Celsius (140 degrees Fahrenheit). Normally, I would give them 58 degrees Celsius (136 degrees Fahrenheit), but I actually cooked them together with something else that needed 60 degrees Celsius (140 degrees Fahrenheit) - so the chops got prioritized. They still turned out incredibly juicy and tender! I also usually opt for a shorter cooking time since I normally only buy quality meat. This time, however, I visited a butcher I hadn't previously bought from. And again, if you are a bit unsure about the quality, it's better to add a little extra cooking time :-)

Take the neck chops out of the water bath when the time is up.

Unpack them and pat them very dry with a clean cloth. It is important to remove as much excess liquid as possible since it prevents the meat from starting to boil instead of searing when we give it a sear.

Put your frying pan on the stove and turn it to full heat.

Put a good knob of ghee or a blend of oil and butter on the piping hot pan. It should be smoking hot!

Place the neck chops in the fat and let them brown for just 20 seconds on each side. Take the finished neck chops off the pan and sprinkle with flake salt. They do not need to rest and are ready to serve immediately.

Enjoy your meal.