EXTREMELY JUICY CHIMICHURRI PORK CHOP RECIPE

1) Set the sous vide immersion circulator to 140°F (60°C) for medium-rare doneness.

2) Season the pork chops with salt and pepper or your favorite pork seasoning.

3) Place seasoned pork chops in a sealed bag and submerge them in the preheated water bath. Cook for 1 to 2 hours.

4) While the pork chops are cooking, prepare the Chimichurri sauce: In a bowl, combine the 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1/2 cup finely chopped parsley, 3-4 cloves finely chopped or minced garlic, 2 small red chilies (or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili), 3/4 teaspoon dried oregano, 1 level teaspoon coarse salt, and about 1/2 teaspoon pepper.

5) After the sous vide cooking, remove the pork chops from the bag and pat them dry.

6) Sear quickly on a hot skillet or grill for 1-2 minutes per side for added texture.

7) Let the pork chops rest for a few minutes and then serve with the prepared Chimichurri sauce.