Season pork chop on all sides with salt and pepper. Place in sous vide bag and add the rosemary and lemon. Seal bags closed to make sure no air pockets remain in the bag.

Use the Joule app on your phone and select Pork Chop. Select your desired doneness (I chose 140 degrees which was recommended on the Joule app) and place filled bag in water bath. Allow to come to temp for about 45 minutes. It will hold it at the perfect temp for an additional 90 minutes so don't worry if you are not home when it is finished.

Heat cast iron skillet with 1/2 tablespoon lard to medium high heat. Remove chop from bag and place into the hot oil. Sear on both sides until golden brown and a crust forms, about 1 minute per side. Remove from heat and serve over sauerkraut.