Pre-heat the water bath to 155F. Refer to Time and Temperature Chart for guidelines.
Toss the chops with the salt, pepper, and spices.
Once the meat is coated with the dry rub toss in the oil to coat/
Place 2-3 portions depending on size in to a 1quart Vac Snap Bags in a single layer. Seal.
Cook for 1½ hours.
Remove and serve immediately by searing quickly in a sauté pan on the induction top, setting 10 or finish on the grill over high heat. Be careful to sear very quickly over high heat to prevent the pork chops from overcooking. Alternatively cool and refrigerate. Remove the chops for 20-30 minutes before searing and proceed to serve by searing over high heat in a pan or grill.
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