Sous Vide Pork Chops

4 servings | 35-min prep time | 2-hr, 35-min total time

Ingredients

1 t sp (5 mL) dried thyme

1 t sp (5 mL) garlic powder

½ t sp (2 mL) salt

4 b oneless pork chops, 1" (2.5-cm) thick (6 oz./175 g each), patted dry

Directions

1 . Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill lin e with water. Lock the lid and select . Set to 140°F (60°C) and the timer to 2 hours. Press and hold

2 . A dd the thyme, garlic powder, and salt in a small bowl; mix to combine. Season both sides of the pork chops. Place the pork chops in a single layer in a gallon-sized resealable bag, remove the air, and seal.

3. W hen you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold . When the timer is up, press

4. R emove the bag from the water and the pork chops from the bag reserving the juice. Pat the chops with a paper towel to dry.

1 c an (15.25 oz./451 mL) whole kernel corn, drained

1 r ed bell pepper, seeded and diced

1 t bsp (15 mL) vegetable oil

¼ c up (60 mL) orange juice

2 t bsp (30 mL) butter

5. H eat the oil in a large cast iron or stainless steel skillet on high heat for 3–5 minutes. Sear until well browned, about 1 minute per side. Remove and set aside.

6. R educe the heat to medium. Add the bell pepper; cook and stir for 2 minutes. Add the reserved juice, corn, orange juice, and butter. Cook and stir until the sauce has thickened slightly, about 2 minutes.

7. Divide the corn mixture onto plates and top with the pork chops. Drizzle any sauce left in the skillet over the chops.