As it usually happens I find a recipe/technique on youtube and experiment on friends & family, after they sign the diarrhea disclaimer of course. For the UPC, the secret is not to buy a pork chop as they are too lean. I add salt at 1% of its weight, thyme & rosemary, then Sous Vide for 48 hrs. Next throw it in the frig overnight.
I then portion out into thick pieces and sear in a carbon steel pan, basting with butter (this isn’t a diet dish). I like a puree of celery root with my UPC.