Servings: 2

2 boneless pork chops (1 ½ inches thick) 2 boneless pork chops (1 ½ inches thick)
Salt & Pepper Salt & Pepper
Fresh herbs (Rosemary, Thyme, etc. (optional)) Fresh herbs (Rosemary, Thyme, etc. (optional))
 
1 Tablespoon vegetable oil ( or canola oil) - I used canola oil. 1 Tablespoon vegetable oil ( or canola oil) - I used canola oil.
 
2 Tablespoons butter 2 Tablespoons butter
3 smashed garlic cloves (optional) 3 smashed garlic cloves (optional)
Fresh herbs (Rosemary, Thyme, etc. (optional)) Fresh herbs (Rosemary, Thyme, etc. (optional))
OR OR
use butter mixture: I mixed 2 T. softened butter, 3 cloves garlic, minced, and chopped thyme together to make a kind of spread. use butter mixture: I mixed 2 T. softened butter, 3 cloves garlic, minced, and chopped thyme together to make a kind of spread.

Set sous vide to 140-degrees.
Slide the pork chops into a FoodSaver bag and seal using vacuum sealer. Alternatively, you can use the water displacement method. I added Kosher salt, fresh ground pepper and fresh thyme sprigs in the bag.
Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for the desired time (1 to 4 hours). My pork chops were ½ to ¾ inch thick, so cooked at 140° for 2 hours.
Remove pork chops from bag and place on a paper towel-lined plate. Let them rest for 5 to 10 minutes. Pat them very dry with paper towels then season again with salt and pepper.
Heat oil in a large cast iron skillet over high heat. Heat pan first, then add oil next.
Once sizzling hot, add pork chops and sear for 30 seconds to 1 minute, until golden. I did 1 minute. For thinner chops try 30 seconds.
Add the butter mixture right before flipping. Flip the pork chops and cook for 30 seconds to 1 minute longer, while continually spooning the butter mixture over the chops. I did 1 minute.
Remove from skillet and let rest 5 minutes before serving.

If cooking pork chops from frozen, add 1 hour to the cook time.  If cooking pork chops from frozen, add 1 hour to the cook time.
You can easily double this recipe. The cook time will remain the same, but the amount of oil, butter and herbs & garlic used should be doubled as well.  You can easily double this recipe. The cook time will remain the same, but the amount of oil, butter and herbs & garlic used should be doubled as well.