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This meal starts with a dark sauce—sour, sweet, and a little pickled—that pairs with pork chop tacos with apricot salsa. Our chamoy sauce—a play on the salty chile candies from Mexico—is spiked with ancho chiles and softened with chopped apricots, then finished with a hit of refreshing lime zest. Walk away to make our apricot-tomato salsa. Heat up the tortillas. Dinner.Just place the pork chops into a bag with this sauce and sous vide them. This is a fully flavored weeknight meal, satisfying without requiring much work from you.