Herb-Crusted Pork Chops with Garlic Butter

Season pork chops with salt and pepper. Place each in a vacuum bag with rosemary sprigs, thyme sprigs, 1 garlic clove, and 1 tablespoon butter.

Remove air and seal bags.

Preheat water bath to 143°F (62°C).

Cook pork chops for 2 h for perfectly pink, juicy interior.

While chops cook, make herb crust. Combine panko, chopped parsley, chopped rosemary, and olive oil in small bowl. Mix until breadcrumbs are evenly coated. Set aside.

Remove bags from water bath and let rest 5 min. Remove chops and pat completely dry.

Heat neutral oil in cast iron skillet over high heat until smoking.

Sear pork chops 60 sec per side until golden brown. Remove to baking sheet.

Brush top of each chop with dijon mustard, then press herb breadcrumb mixture onto mustard to coat.

Place under broiler for 2–3 min until breadcrumbs are golden and crispy. Watch carefully to prevent burning.

While chops broil, wipe skillet and return to medium heat. Add remaining 2 tablespoons butter and remaining garlic clove.

Cook butter until foamy and garlic is fragrant, about 2 min. Remove from heat and stir in lemon juice.

Transfer chops to serving plates and drizzle with garlic butter. Garnish with fresh parsley.