Pork Chops:

Cup of Yum
1. Pat pork chops dry with paper towels. Season all over with salt and black pepper.
2. Place the seasoned pork chops into individual vacuum bags. Add 1 garlic clove, 1 sprig of rosemary, and 1 tablespoon of butter to each bag.
3. Seal the bags with a vacuum sealer. Refrigerate the bags for 2-3 hours before cooking. This allows the salt to tenderize the meat.
4. Fill a large pot or other large container with water. Heat the sous vide machine to 140°F. Place the bags with pork chops in the heated water bath and cook for 2-3 hours.
5. Remove the bags from the water bath. Remove the pork chops from the bags and pat them dry with paper towels.
6. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of lard or other cooking fat to the pan and let it melt.
7. Place the pork chops in the hot skillet and cook for 1-2 minutes per side or until the outside has been browned. Make sure you sear the sides too! Remove to a plate or cutting board to rest while you prepare the mustard cream sauce.

Mustard Cream Sauce:

1. Reduce the heat to medium. If the pan has enough fat left to cook the shallots, you do not need to use butter. If your pan is dry, add 2 tablespoon of butter and swirl to coat the pan.
2. Add shallots and rosemary to the pan. Cook for 1-2 minutes, or until the shallots are softened and the rosemary is fragrant.
3. Add the white wine to the pan and bring it to a simmer. Simmer for 2-4 minutes, or until the wine is mostly evaporated.
4. Reduce the heat to low. Add the cream and mustards to the pan and stir to combine. Bring to a low simmer and simmer until thickened, about 2-4 minutes.
5. Taste the sauce and add salt and black pepper as needed.
6. Slice pork chops into ½" slices. Drizzle with mustard cream sauce. Enjoy!