Pork Chop Sous Vide

Quick Summary: Perfectly cooked, juicy pork chops are achieved using a sous vide water bath and finished with a quick, high-heat sear.
Source: Traditional

>> servings: 2
Set the #sous vide water bath{} to 130°F (54°C) for medium-rare.
 
Pat the @pork chops{2%thick-cut, bone-in} dry with #paper towels{}. Season generously on all sides with @salt{} and @freshly ground black pepper{}.
 
Place the seasoned pork chops in a #vacuum-seal bag{} in a single layer. Add smashed @garlic{2%cloves}, @fresh thyme{2%sprigs}, and @fresh rosemary{2%sprigs} to the bag.
 
Seal the bag, removing as much air as possible using the water displacement method or a vacuum sealer.
 
Submerge the bag in the preheated water bath. Cook for at least ~{1%hour} and up to 4 hours.
 
Remove the bag from the water bath. Take the pork chops out of the bag and discard the aromatics. Pat the chops extremely dry with #paper towels{}.
 
Heat a #cast-iron skillet{} over high heat until very hot. Add @olive oil{1%tbsp} and @butter{1%tbsp}.
 
Once the butter is melted and foaming, carefully place the pork chops in the skillet. Sear for about ~{60%seconds} per side, until a deep golden-brown crust forms.
 
Remove the pork chops from the skillet and let them rest on a #cutting board{} for ~{5%minutes} before serving.