To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to (140°F/60°C) for medium-rare doneness or according to the required doneness. ( check the temperature-doneness guide that I will leave at the end of the recipe)
Season your pork chops by rubbing the olive oil on all the sides, then sprinkle the salt and pepper generously, making sure they cover every side.
Now, for the ‘Water displacement’ technique, you will need to put your meat in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container.
Leave it to cook for 1 hour in the case of 1-inch pieces.
Choose any of the sauces you would like to make with your pork chops. Mix its ingredients together and heat them in a pan on medium-low heat until the sauce thickens.
When the 1 hour is done, transfer the bag with the pork chops to cool off in the refrigerator for 15 minutes.
Remove excess moisture from the meat with a paper towel.
On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your chops for 1-2 minutes on one side, flip the pieces of meat and add the desired sauce. Leave them to cook for another 1-2 minutes and take them off the heat. In the case of keto seasoning, season the meat before searing it.
Let it rest for 5 minutes, then serve with a side of broccoli, mashed potatoes, carrots, or asparagus. Enjoy.