- Four bone-in pork chops, about 1-inch thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 cups fresh or frozen (defrosted) corn kernels
- 1/2 cup diced yellow or red onion
- 1 teaspoon minced garlic
- 1 medium tomato, seeds removed, small diced
- 1/4 cup sliced green onion tops
Preheat a sous vide water bath to 62 degrees C.
Season the pork chops on both sides with salt and pepper. Place two pork chops into a vacuum bag or a resealable freezer storage bag and seal the bags after removing the air. Repeat with the remaining pork chops. Place the bags in the sous vide water bath and cook for 60 minutes per inch of thickness.
Remove the bags from the water bath and set aside briefly while you prepare the vegetables.
Heat a large nonstick skillet over medium-high heat and add the butter. Once the butter has melted, add the corn, onion, and garlic and cook, tossing occasionally, until the onion is softened slightly and the corn kernels are crisp-tender. Add the tomato and green onions and toss together 1 to 2 minutes longer. Season with salt and pepper and transfer to a serving dish.
Place the pork chops into the same pan (adding more butter or oil if necessary) and cook until golden brown on both sides. Serve the pork chops with the veggies.
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