Sous Vide Pork Chops

Place an immersion circulator in a water bath and set the circulator to 140 F.

The time you need will depend on thickness. 1 hour for a 1 inch chop, and an additional 15 minutes per half inch after that.

Season pork chops generously with salt and pepper. Place in vacuum-seal or zipper-lock bags with any aromatics you are using. Seal bags and place in water bath for the amount of time you need.

When they are done, you can cool them in ice water and refrigerate if you plan to come back to them later.

Remove pork chops from bags and pat dry with paper towels.

Add several tablespoons of oil to a heavy cast iron or stainless steel skillet and heat over high heat.

Using your fingers or a set of tongs set the pork chops in skillet, up on the fatty side. Rotate them if needed to get the whole side. Sear until completely browned.

Turn them onto one flat side and cook until browned, about 30-45 seconds.

Flip pork chops and continue cooking until second side is browned, about 30-45 seconds more.

Transfer cooked pork chops to a platter.