Fill a large pot with hot tap water and place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature.

In a small bowl, combine the nutmeg, garlic powder, Cajun seasoning, and salt/pepper to taste. Sprinkle seasoning mixture evenly on the front and back of the each porkchop. One at a time, add the pork chops to a gallon-sized FoodSaver® Bag along with a few slices of apples and 1 rosemary sprig.

Seal the bag with FoodSaver® Preservation System and submerge the sealed bag of pork chops into the water. Make sure the bags are completely submerged, otherwise the pork will not cook evenly. Cook for approximately 2 hours.

When cooking time ends, remove from the water, and turn off the circulator.

Heat a sauté pan or cast-iron skillet over medium-high heat and add 1-2 tbsp of oil. Add the porkchops, along with the apples and rosemary, to the pan and sear until the bottom develops a golden crust, one to two minutes. Flip and repeat on the other side.

Let the porkchops rest for about 5 minutes, then serve with the cooked apples and rosemary over the top, if desired.

Enjoy!