Sous-Vide Pork Chops, Pears and Chocolate Sauce

Sous-Vide Pork Chops

• 28 oz pork chops, boneless 4 chops (approx. 1 in. thick)
• 4 - 8 pinches salt
• 4 - 8 pinches ground black pepper
• 2 sprigs fresh rosemary
• 2 garlic cloves cut in halves lengthwise
• 2 tsp extra virgin olive oil
• water to fully submerge bags (not higher than the max. fill mark), plus extra to cool
• 1 oz lemon juice (approx. ½ lemon) (see Tip)
  ou 1 tsp ascorbic acid (vitamin C powder)

Chocolate Sauce and Caramelized Pears

• 2 ½ oz dark chocolate (70% cocoa) cut in pieces
• 2 tsp balsamic vinegar
• ½ oz water
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 2 Bosc pears cored, peeled, cut lengthwise in 8 wedges
• 2 - 3 tbsp spiced rum (optionnel)
• 1 - 2 pinches salt