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1
Place your room temperature pork chops on a board and deeply rub in with your hands 2 tablespoons of yellow butter and olive oil mixture. Season generously with kosher salt and black pepper on both sides. Place the chops in a ziploc bag with a sprig of fresh rosemary. Do not close the bag yet. Here comes the FIRST TRICK....
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2
We are going to sous vide the pork chops (a fancy way of saying we are cooking in a controlled temperature water bath for a long period of time). Grab your immersion circulator and set it to 151 degrees for 4 hours. This will allow for the meat to cook evenly and remain moist. Here's the SECOND TRICK...
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3
Contrary to popular belief you don't need to buy a vacuum sealer to cook sous vide. Dip the ziploc bag in the water slowly, leaving one corner at the top exposed to the air. You will see the bag suction around the meat. Close the corner and you're done. I like to secure the bag to the water bath tub with a clip.
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4
After the 4 hours, the chops will have a soft, somewhat unappetizing look to them. Not to worry. Let rest for 10 minutes (you can save the bag liquids to baste on the chops when you finish them on the grill). Here's where the THIRD TRICK comes in to properly finish your chops....
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5
Remove the grates from your grill, leaving only the flavor pans underneath. Skewer the chops with a two rods (easily found at your nearest home store). Your grill should have rests on the sides to allow the rods to rest on them, as most grills come capable with that in the case of basket grilling. Rub the last tablespoon of butter on the chops. Coarsely chop the 2nd sprig of rosemary and coat the chops on both sides. Place over the grill on high heat for roughly 5 minutes per side uncovered (as we arent really looking to cook the chops internally) and once the flame starts kicking up onto the underside of the chops. Indirect heat is the key here. As the fat drips from the chops it will flare up onto the chops, crusting them nicely but not overcooking them on the inside. Initially, the chops won't appear to be causing much of a flame but as the butter and fat melts off the chop, you will see the flame increase.
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6
Here's the FOURTH TRICK...I usually know the chops are done when the fat from each handle is nicely crusted (hence why I don't french the bones). Plus, in my opinion, it's the most delicious part.
