In a small bowl, mix all the spices together. Boom! You’ve got a dry rub so good you might want to sprinkle it on everything.

Pat the pork chops dry with paper towels like they’ve just run a marathon. Now, apply a thin coat of yellow mustard—don’t worry, it won’t taste like mustard; it’s just the glue for your spices.

Generously coat the chops with the dry rub. Massage it in like the pork chop had a stressful day.

Place the seasoned chops in sous vide bags and seal them up like they’re going on a mini-vacation. Set your sous vide to 140°F and let those chops bathe for 3 hours.

When the sous vide timer goes off, transfer the bags to an ice bath to stop the cooking process. Let the chops cool in the ice bath for 3 minutes—think of it as their spa day cooldown.

Remove the chops from the bags and pat them dry. This is essential for getting that perfect sear later.

Heat a heavy skillet until it’s hotter than your latest playlist. Brush the chops lightly with olive oil, then place them in the pan. Use a steak weight or another skillet on top to ensure maximum contact.

Sear each side for 30 seconds to 2 minutes max. Don’t overdo it, or you’ll undo the sous vide magic. You’re aiming for a golden crust, not shoe leather!