One of my sous vide favorites is cooking a pork roast and then slicing the roast to make pork chops:
- Cook a lean pork roast (i usually use a large pork loin cut in half) in the water oven for 142F for 6+ hours (142F is a bit rarer than I like more pork, but the slicing and browning at the end will heat it up another 2-3F which gets it to the right consistency)
- Prior to removing the roast heat a skillet with a light mist of oil, garlic, and fresh ground pepper until the oil just starts to smoke
- Brown the whole roast for around 1 minute per side to crisp the sides
- Transfer the browned roast to a cutting board and cut it into 3/4 thick pork chops
- Put a tiny bit more oil (EVOO spray oil works good for this), garlic, and pepper into the same skillet and brown each side of the pork chop for around 40 seconds
- After you remove the pork chops if you add some water to your pan you can lift the browning tidbits off and mix them into a tasty gravy/sauce. I like to use just enough water to cover the bottom of the pan, scrape the pan, and once the brownings have dissolved add some milk and corn starch to thicken into a creamy sauce.