Sous vide pork chops

• Servings: 4
• Difficulty: medium
• Time: 2 hours 30 minutes
• Tools: Sous vide machine or immersion circulator, Vacuum sealer or ziplock bag, Mixing bowl, Tongs

Ingredients

• 4 bone-in pork chops (about 1 inch thick, 200 grams each)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the sous vide machine to 140°F (60°C).
2. Season the pork chops with salt and pepper on both sides.
3. In a mixing bowl, combine the minced garlic, rosemary, thyme, and olive oil.
4. Rub the garlic and herb mixture all over the pork chops, making sure to coat them evenly.
5. Place each pork chop in a vacuum-sealed bag or a ziplock bag, removing as much air as possible before sealing.
6. Submerge the bags in the preheated water bath and cook for 2 hours.
7. Once the cooking time is up, remove the bags from the water bath and carefully remove the pork chops from the bags.
8. Pat the pork chops dry with paper towels.
9. Heat a skillet over medium-high heat and add a bit of oil.
10. Sear the pork chops for 1-2 minutes on each side to develop a nice crust.
11. Remove from the heat and let the pork chops rest for a few minutes before serving.
12. Serve the sous vide pork chops hot with your favorite side dishes.