Sous Vide Boneless Pork Chops

1. Remove chops from their packaging, rinse under cold water, and pat dry with paper towels.
2. Season with salt and pepper and place in a resealable bag (or bags), making sure they are in a single layer.
3. Add olive oil, parsley, chive, and tarragon.
4. Remove as much air as possible from the bag by using a vacuum sealer. Alternatively, place the chops and seasonings in a ziptop baggie and seal with the water displacement method: Partially seal the baggie, leaving a small corner open. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Once most of the air is out, seal the bag completely.
5. Fill the sous vide container with water, ensuring that it’s above the minimum and enough water to fully submerge the pork chops without overflowing.
6. Attach the sous vide immersion circulator to the container and set the temperature to 140 degrees for medium-rare or 145 degrees for medium. 
7. Once the water has reached the desired temperature, carefully lower the sealed bag of pork chops into the water bath. Make sure the chops are submerged and not touching the water circulator. If you are using a ziptop baggie, then make sure the zipper is out of the water. Clip the top of the bag on a sous vide rack or the top of the container to keep the bags submerged. Cover the container with a lid or plastic wrap to minimize evaporation and heat loss.
8. Set the cook time between 1 and 4 hours.

Dijon Sauce

1. While the chops are cooking, in a small bowl whisk together the vinegar, oil, mustard, parsley, chives, and tarragon. Cover and set aside.

Searing and Serving

1. When the chops are done, preheat a grill on high. Can also use a grill pan on the stovetop.
2. Once grill is hot, using tongs, dip a folded paper towel in the canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
3. Carefully remove the pork chops from the sealed bags and pat them dry with paper towels. (The drier the surface of the meat, the better the sear will be.)
4. Place the pork chops on the hot grill and sear, without moving, for 45 seconds to 1 minute, or until the bottom develops nice grill marks. (Gently lift up one corner to see the marks.) Using a pair of tongs, flip the chops and continue cooking for an additional 45 secondes to 1 minute to sear and mark the second side.
5. Remove chops from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.
6. While the chops are resting, toss the arugula with enough Dijon Sauce to lightly coat. Season with salt and pepper to taste.
7. Divide arugula between 4 dinner plates. Top with the chops. Spoon Dijon sauce over top. Serve immediately.