Sous vide the pork chop including the rosemary spring at 155ºF (68ºC) for two hours. Meanwhile, combine buttermilk, breadcrumbs, and pistachio powder. After two hours, remove the pork chop from the water bath and pat dry. Discard the rosemary spring. Season with salt, and black pepper. Dip into buttermilk, breadcrumbs, and pistachio mix. Pan-fry until golden brown.

Pro Tip:

Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath. This low-temperature, long-time cooking method produces results that are impossible to achieve through any other cooking method.

Once limited to the pros, sous vide (pronounced sue-veed) delivers restaurant-quality results in your home kitchen. High-end restaurants have been using sous vide, which means "under vacuum" in French, to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment.

Using an instant-read thermometer to check the internal temperature is the safest way to cook a pork chop. When it hits between 135°F (57°C) and 140°F (60°C), transfer the meat to a plate and let it rest for a few minutes, where the carryover heat will bring the internal temperature to 145°F (63°C) the USDA recommends. At 145°F (63°C), the meat will be medium-rare and still a bit pink. Medium-rare pork is your juiciest option, but if you prefer it more cooked, just leave keep cooking it a little longer. Medium is between 150°F (66°C) and 155°F (68°C), medium-well is in the 155°F (68°C) to 160°F(71°C) range, and anything over 160°F (71°C) is well-done.