1.25" Bone-In Pork Chops in Cast Iron

Sous vide at 140 for 2 hours then sear in said cast iron skillet for a minute per side.

Ok... Without a Sous-Vide

What about reverse sear?

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Oven on the lowest degrees farenheit possible for until 150 degrees internal.
Sear in Skillet on each side for 30 seconds.

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Oven on X degrees farenheit for X minutes.

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as low as your oven will go until you have desired doneness

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Sear in Skillet on each side for X minutes.

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no more than a minute on each side

to get a better crust, apply pressure and rotate the chop the entire time on each side

also, to prevent the dreaded "bowl" the chops like to do, cut a few slits in the fat cap

Frick it. A buddy is letting me borrow his Sous-Vide to try.

Appreciate the recommendation.
I assume these chops will be so good I’ll be ordering my own S-V tonight lol

Yeah I’m jacked up to try it!!

Brown butter in a stainless skillet. Lower temp won't burn the butter and avoid creating any smoke inside. Will develop an amazing crust.

I use a very similar method for roast beef. I like round roast because it's inexpensive. It's generally tough but that isn't noticeable if sliced thin.

1. Salt generously. Put in the refrigerator overnight uncovered on a wire rack to dry the surface.
2. Coarse black pepper and a little more salt just prior to cooking.
3. Bake in a 220°F oven until 100°F internal temperature. If I'm planning to eat it later for sandwiches, I take it to 125°F instead.
4. Let rest, covered for about 20 minutes.
5. Heat cast iron skillet to roaring hot with a little avocado oil. This smokes so I turn on the fan.
6. Pan fry for about 2-3 minutes per side.
7. Slice thin, cross grain.

My broiler doesn't get hot enough to get a good sear which is why I use the cast iron.