Sous Vide Pork Chops

Instructions

1. Medium-Rare: 140°F / 60°C, 1 to 4 hours – Tender, juicy, and meaty (my favorite). Medium-Well: 150°F / 66°C, 1 to 4 hours – Quite firm and just starting to dry out. Well Done: 160°F / 71°C, 1 to 4 hours – Firm, a little dry and tough, but still moist.
2. Place an immersion circulator in a water bath and set the circulator to the desired final temperature according to the chart above. Allow the water bath to come to temperature. Season pork chops generously with salt and pepper . Place in vacuum-seal or zipper-lock bags. Seal bags and place in water bath for time recommended in chart above.
3. In a separate small skillet, heat butter on low heat and add garlic, thyme, and rosemary and allow flavors to blend but not burn.
4. To Finish in a Pan: Turn on your vents and open your windows. Remove pork chops from water bath and bag and carefully pat dry with paper towels. Add 2 tablespoons of vegetable oil or canola oil, to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to smoke. Using a set of tongs, gently lay two pork chops in skillet. Carefully lift and peek under pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp. Continue cooking until second side is browned, about 45 seconds longer. When pork is browned, pick it up with a pair of tongs, rotate it sideways, and make sure to brown the edges as well.
5. Transfer cooked pork chops to a wire rack set over a rimmed baking sheet. Spoon or brush the butter flavoring over pork chops. Repeat with remaining pork chops, the butter, and aromatics.
6. Let chops rest for 3 to 5 minutes.
7. To finish on on the grill: Turn heat setting to high. Lower cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove pork chops from water bath and bag and carefully pat dry with paper towels. Place pork chops directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, 1 1/2 to 2 minutes total. Don’t allow flames from grill to flare up as pork chops drip fat into it. Alternatively, transfer pork chops to the cooler side of the grill using a set of long tongs until the flames subside. Do not allow pork chops to become engulfed in flames. Transfer cooked pork chops to a cutting board or serving platter .
8. Spoon or brush butter over pork chops the butter flavoring. Repeat with remaining pork chops, butter, and aromatics.