We recently acquired a sous vide machine so we’ve been boil-in-a-baging many dinners. One of the most sucessful experiments so far (other than perfectly cooked steak) has been pork chops. They come out delightfully tender and flavorful. Brine them if you want or seal them up with salt, pepper and herbs and toss them in the machine at 135-140 degrees for about two hours.
When they are done saute in clarified butter or hit them with a blow torch