Sous Vide Orange Thyme Pork Chops with Cherry Port Sauce

Orange Compound Butter

• 1 orange
• 8 oz unsalted butter, diced, chilled
• 6 cloves roasted garlic, homemade (see Tip) or 6 cloves roasted garlic, store bought
• ½ oz honey
• 1 pinch salt
• 1 pinch ground black pepper

Sous Vide Pork Chops

• 2 pork chops, boneless (approx. 6-8 oz ea., 1 in. thick)
• salt, to taste
• ground black pepper, to taste
• 2 sprigs thyme, divided
• 65 oz water, to fully submerge bag (not higher than the max. fill level)
• 1 oz lemon juice

Cherry Port Sauce

• 1 ½ oz shallots, cut into pieces
• 1 sprig fresh thyme, leaves only, plus extra to garnish
• 7 oz port wine
• 1 oz balsamic vinegar
• 1 oz brown sugar
• 4 oz frozen cherries, pitted, thawed, halved
• vegetable oil, to sear