Fill a pot with water, and set Joule, or your Sous Vide cooker to 135°F. Allow it to preheat.
While the water bath is warming, season the pork chops generously with salt on both sides. Add pepper to taste. Drizzle with olive oil. Place the pork chops into a thick zipper bag along with two cloves of garlic that have been smacked with the flat of your knife (just broken open), and whatever fresh herbs you like. We recommend a sprig of rosemary, thyme, or sage.
Seal the bag, removing as much air as possible. Submerge the bag with the pork in the water clipping it to the edge of the pot. Cook the pork Sous Vide for one hour. Go do something fun, like walk the dog. If you run a little late, don’t worry! It won’t overcook. The pork can’t get hotter than the water temperature.
While the pork is cooking, peel and chop the sweet potatoes. Boil them until tender, then drain. When the pork is done, remove it from the water bath. Reserve any liquid for the sauce. Preheat your grill to 500°F or high. Allow the pork to rest while you make the sauce.
When the pork is done, remove it from the water bath. Reserve any liquid for the sauce. Preheat your grill to 500°F or high. Allow the pork to rest while you make the sauce.
Melt the butter in a saucepan over medium-low heat. Add the flour, a little at a time until a thick paste forms. Whisk in the scotch, followed by the maple syrup and reserved juices from the pork. Gradually add the vegetable stock, until you have reached the ideal consistency of sauce. Simmer for 2 to 5 minutes to reduce the bite from the scotch. Season to taste and keep warm.
Now that the grill is warmed, sear the pork over direct heat for about 2 minutes, turn it 45° and sear for another minute before flipping. Sear for another 2 minutes, turn it 45° again.
Just before serving. Add the sweet potato into a blender with any remaining vegetable stock, butter, and a little cream. Purée the sweet potato and season with a little salt.
Serve the pork, sliced, on top of the sweet potato purée alongside your favorite seasonal veggies. Don’t forget to drizzle it with sauce.