Sous Vide Honey Garlic Pork Chops

Ingredients
2 1-inch thick pork chops
3 headed tbsp ketchup
2 1/2 tbsp honey
2 tbsp soy sauce
3 cloves minced garlic
2 tbsp butter for browning
Method
PREPARATION
Make cuts every 1/2-inch along the pork chops' fat strip to prevent curling during searing.
Mince or press garlic into small pieces.
Combine ketchup, honey, soy sauce, and garlic in a large bowl.
Incorporate until a syrupy glaze forms.
Using a marinade brush or the back of a spoon apply the honey garlic sauce to the pork chops.
Retain 1/4 cup of the honey garlic sauce.
Place pork chops and any remaining sauce in a vacuum sealable bag, seal until airtight.
Refrigerate for at least one hour, but up to overnight.
COOKING
Heat water bath to 63C
Place vacuum sealed pork chops in a water bath for 1 1/2 hours.
When done, carefully remove from water bath and discard cooking liquid.
Pat as dry as possible using paper towel.
SEARING
Heat 2 tbsp of butter in a cast iron or non-stick pan.
When ripping hot lay pork chops away from you into the pan. Make sure you have your kitchen exhaust fan turned on!
Cook for 30-seconds to 1-minute per side. When flipping, quickly apply the glaze we retained earlier to help finish and color the chop.
After flipping and glazing both sides use a pair of tongs to sear the fat strip along the pork chops' sides.
Remove from pan and let rest for 3-5 minutes then serve.
Notes
Source: Recipe: Sous Vide Honey Garlic Pork Chops - Sous Vide Guy