Honey Garlic Pork Chops

4 pieces boneless pork loin chops (1 cm thick)
2 tsp SIDS SALT & PEPPER
½ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
SEASONINGS:--
1 tbsp butter
6 cloves garlic, minced
2 tbsp mirin
2 tbsp saké
1 tbsp soy sauce
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
4 tbsp raw bush honey

In a container or baking tray, place pork chops in a single layer. Evenly sprinkle a mixture of SIDS CRAZY SALT and SIDS SALT & PEPPER on both sides of the pork chops. Cover with plastic and keep in the refrigerator for 24 hours. (or overnight at least)
Preheat the oven to 93°C. (I used the convection oven, but if you can also use regular oven and set the same oven temperature. It will just take slightly longer time for the meat to reach 57°C)
Put the pork chops on a baking tray lined with baking paper.
Insert the probe in the centre of the thickest pork chop. Bake at 93°C until the internal temperature of the pork is 57°C. Take them out before the pork is completely done cooking because we still need to sear them in the cast iron pan. Do not cook the pork chops all the way through (the final temperature, 63°C in the oven) because they will be overcooked and dry after further searing. This is very important.
Make the Sauce:
In a small saucepan, heat butter on medium heat and add the minced garlic.
Sauté the garlic until fragrant, around 2 minutes. Add mirin, saké, soy sauce, and SIDS LOW SUGAR RASPBERRY VINEGAR. Add honey and whisk all together.
Cook on medium heat (medium-low for a professional stove) until any alcohol is evaporated (no more smell) and sauce thickened, roughly about 10 minutes. We do not want to thicken the sauce later on while pork chops are in the pan; (pork will be overcooked) therefore, try your best to thicken at this time.
Sear Pork Chops:
When the internal temperature of the pork reaches 57°C, it’s done cooking. It took roughly 45 minutes to finish cooking with the convection oven. It might take an hour if you use a regular conventional oven or longer if your pork is thicker. Detach the probe from the oven and also remove it from the pork.
Heat the cast-iron frypan on medium-high heat. (or the medium on a professional stove) Add the oil when the pan is hot. Once the oil starts to smoke, place the pork chops and sear for 1 minute. Do not move the pork chop during this time.
Flip the pork chop when the bottom side is nicely brown and sear for 1 more minute. Press down the pork chops to give them a good contact on the pan for proper searing.
When the other side is also golden brown, pour the sauce over the pork chops a few times. Remove from the heat. By now, the internal temperature should have reached 63°C.
To Serve:
Serve the pork chop with the sauce on a plate. (I put fresh thyme on the pork chop) You can accompany roasted vegetables and steamed rice on the side. Enjoy.
To Store:
Put the pork chops in an airtight container/bag and store them in the freezer for up to a month. To reheat, put the frozen pork chops in the preheated oven at 150°C.
Inspired by Namiko Chen