Hoisin Pork Chops with Sesame Rice

Season pork chops liberally with kosher salt and ground black pepper. Vacuum seal chops and place inside a Suvie pan. Fill the pan completely with water and place inside the bottom zone of Suvie. Input settings and cook now or schedule.

Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover with lid. Place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Grate the carrot on the large holes of a box grater. After the rice has finished cooking, fluff with a fork and stir in 1 tbsp sesame oil, grated carrot, 2 sliced scallions, and 1 tbsp sesame seeds.

After the pork has finished sous viding, remove from packaging and pat dry thoroughly. Heat 1 tbsp vegetable oil in a large heavy-bottom skillet. Once smoking, add the pork chops and sear on each side for 60 seconds or until browned. Turn heat to low and add the hoisin sauce, turning to coat each chop.

Divide rice and chops between plates, sprinkle with extra sesame seeds and serve.