Step 1

HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F for slightly pink, tender, moist (my preference) or 130-135F for pinkish-red, soft, moist, juicy. Or 145-150F for firmer, no pink.

Step 2

PREPARE PORK CHOPS FOR SOUS VIDE AND COOK: Mix oil and seasoning in a small cup. Coat pork chops with mixture. Place chops in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement/immersion method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal chops and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1 hour minimum and 4 hours maximum. Remove pork chops from bag and pat dry. Reserve 1/4 cup juices from bag for chutney if desired.

Step 3

MAKE APPLE CHUTNEY: Heat a skillet to medium high and melt the butter. Add apples  and saute for 3-4 minutes until starting to brown. Add the rest of the chutney ingredients. Bring to a boil, stirring. Reduce heat and simmer for 5-6 minutes until apples are tender.

Step 4

SEAR PORK CHOPS and SERVE: Two options. To pan fry: Heat skillet to medium-high/high. Add oil and heat to almost smoking. Sear chops on both sides plus the fat edge for about 45 seconds each. To grill: Heat grill to high. Spray chops with oil. Grill on all sides for about 1 1/2 minutes total. Transfer chops to a plate and spoon over apple chutney. Serve immediately.