Method

Set the SKS sous vide bath to 140 degrees F. Seal the pork: season with salt and pepper, olive oil and rosemary and seal in the vacuum pouch. 

Cook pork: Once the bath has reached desired temperature add the pouch(es) of pork chops into the bath. Cook for approximately 1 ½-2 hours. Remove from the bath. 

Make the rub: Mix all of the rub ingredients together in a small bowl and pour onto a large plate or oven tray. Carefully remove the meat from the pouches to a paper towel and pat dry. Coat both sides of the pork in the spice rub.  

Sear steaks: Using a cast iron pan or your preferred sauté pan, heat the canola oil over medium-high until it just begins to shimmer. Add the steaks to the pan and sear quickly for approx. 60 seconds on each side or until the spices and pork are nicely browned. Serve while still hot. 

For a complete dinner: serve with a side of the glazed apples and braised Napa cabbage, or any of your favorite pork chop sides.