Wrap 4 boneless pork chops in 2 strips of bacon each. Tuck 1 sprig of fresh rosemary underneath the bacon (optional). Season with Rosemary Salt Seasoning Blend thoroughly on all sides. Pat the seasoning down so it sticks.
Place the seasoned chops in a zip-lock plastic bag with the air pressed out.
Fill a bowl with water and add the sous vide machine set to 140°F. Clip the bag with the pork chops to the inside of the bowl, making sure it is fully submerged, and cook for 1 hour at this temperature.
Once 1 hour is up, pull your pork chops out and heat a skillet over medium heat. Melt ½ stick butter in the skillet, then add your pork chops and sear on all sides. Spoon butter on top as they sear.
You can cook pork chops straight from frozen. Add 30 minutes to the cooking time if you do!
You can use boneless or bone-in chops. We prefer boneless.