Traditionally cooked pork chops can be dry and tough, but using sous vide ensures they are moist and tender. I like to cook them and serve them with simple sides of vegetables. This recipe uses sautéed broccolini and roasted peppers to round it out.
Preheat a water bath to 140°F (60°C).
Mix together the spices in a bowl. Lightly salt and pepper the pork chops then sprinkle with the spices. Place in a sous vide bag with the thyme sprigs, then seal the bag and cook for 2 to 3 hours, until heated through or pasteurized.
Heat some olive oil in a pan over medium heat. Add the broccolini and garlic to the pan and cook until tender.
Remove the stem and seeds of the peppers then cut into whole sides. Toss the peppers with olive oil then salt and pepper them. Cook under a broiler, or in a hot pan, until they have taken on color and become tender.
Remove the cooked pork chops from the bag and dry off thoroughly using paper towels or a dish cloth. Quickly sear the pork for 1 to 2 minutes per side, until just browned, then remove from the heat.
Place the pork chop on a plate and surround with the bell peppers. Top with the broccolini then drizzle with olive oil and sprinkle with sea salt.