Adapting a recipe to Sous Vide

So I am enamored with a fennel crusted pork chop from Sotto in Los Angeles. I was wondering if anyone had any tips for adapting something that is "crusted" to sous vide. I'd like to cook the chop sous vide to my desired doneness, but still get that crust on the outside. Could anyone offer any tips?

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Brendan_Lee_56950

My first instinct would be to cook and then chill or even freeze and then you can develop the crust without overcooking/ruining the sous vide step. It would be similar to the pork belly recipe where it's pressed overnight. My Chinese pork

Lennard__34626

I think the crispness comes from the crust that is pressed onto the meat and crisped right? I would sous vide, then freeze with one size exposed, add the crust and broil

mike.minasian

It's not quite the same, but they do something similar at chi Spacca, which I have recreated pretty well. Basically brine and cook the pork chop as desired and then apply a liberal dusting of fennel pollen to the meat.