Ingredients
- 4 bone-in pork chops 1 1/2 inches thick
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 sprigs fresh thyme optional
- 2 cloves garlic minced, optional
Instructions
- Set your sous vide machine to 140°F and allow the water bath to reach the desired temperature.
- Season the pork chops generously with salt and pepper. Place them in a vacuum-sealable bag. Add the olive oil, thyme, and garlic.
- Seal the bag using a vacuum sealer or the water displacement method. Submerge the bag in the water bath. Cook for 2 hours.
- Carefully remove the sealed bag from the water bath. Take the pork chops out of the bag and pat them dry.
- Heat a skillet over high heat and add a tablespoon of olive oil. Sear the pork chops on each side until golden and crispy, about 1-2 minutes per side.
- Garnish with additional thyme if desired. Serve immediately,