• Start by setting up your sous vide cooking station and bringing the water to 135℉ (57℃).
• Mix the salt, pepper, garlic powder, smoked paprika, mustard powder, and brown sugar. Rub the seasoning on both sides.
  3/4 tsp smoked paprika, 1/2 tsp brown sugar, 1/4 tsp garlic powder, 1/4 tsp mustard powder, 1 tsp Kosher salt, 1/2 tsp black pepper, 2 pork chops
• Seal the pork chops in a vacuum seal bag using a vacuum sealer and cook them sous vide for two hours. When they have finished cooking, take them out of the bag and finish them on a grill, in a pan, or with a torch.

Pan Seared

• To finish the chops on the stove, add a tbsp of butter to a heavy-bottomed skillet and brown them for a minute or two on each side.

Grill FInished

• The chops should be grilled on a preheated medium-high grill for one to two minutes per side.

WIth a Torch

• To finish them with a torch, use a pair of tongs to hold the chops and move the torch back and forth over them until they’ve browned. Make sure there is nothing flammable near the torch.