For Christmas, I was given a sous vide appliance. It’s a small device with a heating element and a mechanism for circulating heated water. The device is placed on the side of a deep pot and filled to the proper depth. The desired temperature and cooking time is set and the water is heated to the requested temperature. The pork chops are placed in sealed bags and the air is suctioned out (which is where sous vide gets its name, from the French for “under vacuum”). It’s a fairly slow method of cooking but the meat retains its moisture. A quick sear after its done and its ready to eat. Pork chops with sauteed apples and green beans.