Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Using the ruler on the side of the snap weight, measure the thickness of your pork chop at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes

Choose your preferred doneness.Taste: Moist and juicy Temperature: 129.2 °F

Generously season the pork chop with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter and thyme or rosemary.

Using the vacuum sealer, make sure that the pork chop is completely sealed and that any air has been removed from the bag.

When the target temperature is reached, carefully place the sealed pork chop in the water bath making sure that it is completely submerged in the water.

Cook until ready.

Once the pork chop has finished cooking, carefully remove it from the water bath. Take the pork chop out of the bag along with the herbs and garlic onto a paper towel-lined plate, or a sheet tray with a roasting rack. Before searing, thoroughly dry the pork with paper towels.

Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the pork chop along with the garlic and herbs to the pan. Sear each side for approximately 1 minute. After flipping your pork chop, add unsalted butter for basting. This adds an extra depth of flavor and smells amazing.

Slice and serve!