Cooking temperature : Rosé - 62ºC
Remove the pork chops from the refrigerator and let them temper for 15 minutes before cooking.
Generously salt each side.
Sear each side over medium-high heat until lightly browned.
Reduce the intensity to medium and continue cooking, turning the meat regularly, until the interior temperature reaches 60ºC.
Remove from heat, wrap in aluminium foil and let rest for about 10 minutes to allow the meat to gain an additional 2 degrees.
Serve and enjoy.