Pork Chops

Season with 1% salt by weight and a pinch of sugar before bagging to help the blush color stay even.

Let the chops air-dry 10 min after the bath so the sear crust forms faster.

Grill or sear with plenty of fat—rendered pork fat or ghee prevents the lean center from drying out.

Add a knob of butter plus smashed garlic to the pan mid-sear and baste—fat keeps the slightly hotter cook from drying out.

If finishing on the grill, lower the lid to build color faster without needing longer sear time.

Save the bag juices to build a quick pan sauce; reduce with a splash of cider or white wine.

Pat chops very dry before searing so they brown quickly without overcooking.

Reserve and reduce bag juices with mustard and butter for an instant pan sauce.

For reheating, bag sliced pork with a splash of juices and warm at 140°F / 60°C.