high heat oilsuch as duck fat, peanut or grapeseed
Coarse salt & freshly ground black pepper
Instructions
Using the sous vide equipment of your choice, preheat a water bath to 142°F (for medium-rare) or 145°F (for medium).
Heat a heavy pan over high heat. Remove chops from the refrigerator, brush both sides with oil. Sear chilled chops on both sides, about one minute per side.
Transfer pre-seared chops to the vacuum bags, 2 chops per bag. Add a few tablespoons of oil. Vacuum and seal.
Cook chops in the water bath for 45 minutes.
When cooked, remove chops from bags and dry lightly with a paper towel. Season with salt and pepper.
When cooked, remove chops from bags and dry lightly with a paper towel. Season with salt and pepper.
Notes
Experiment by adding your favorite aromatics to the vacuum bags.