Sous Vide Maple Chipotle BBQ Pork Chops

Name: Sous Vide Maple Chipotle BBQ Pork Chops
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 cup ketchup; 🧈 1/4 cup unsalted butter, melted; 1/4 cup apple cider vinegar; 1/4 cup maple syrup; 1 large jalapeno pepper, seeded and minced; 2 tablespoons Dijon mustard; 1 tablespoon chopped canned chipotle chiles in adobo; 1 tablespoon adobo sauce from canned chipotle chiles; 1 tablespoon Worcestershire sauce; 1 teaspoon chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 4 bone-in, center cut pork chops (1 1/4-inch-thick); 2 1/2 teaspoons kosher salt, divided; 1/2 teaspoon ground black pepper; 2 tablespoons canola oil; 2 tablespoons chopped fresh cilantro

Cost $20, save $10

Source: Recommended by CookPal

45 Min
4 Servings
$20

Sous Vide Maple Chipotle BBQ Pork Chops

Cost $20, save $10

Source: Recommended by CookPal

45 Min
4 Servings
$20

INGREDIENTS

Sauce
- 1 cup ketchup
- 🧈 1/4 cup unsalted butter, melted
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 large jalapeno pepper, seeded and minced
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped canned chipotle chiles in adobo
- 1 tablespoon adobo sauce from canned chipotle chiles
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Main Ingredients
- 4 bone-in, center cut pork chops (1 1/4-inch-thick)
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola oil
Optional Garnish
- 2 tablespoons chopped fresh cilantro

STEPS

Prepare a thermocirculator and water bath according to manufacturer directions. Set the thermocirculator to 135°F (57°C) for medium-rare or 145°F (62°C) for medium doneness and allow the water bath to heat up.

Mix ketchup, melted butter, apple cider vinegar, maple syrup, jalapeno, Dijon mustard, chipotles, adobo sauce, Worcestershire sauce, 1 teaspoon salt, chili powder, onion powder, garlic powder, and smoked paprika in a bowl to create around 2 cups of sauce.

Season pork chops evenly with the remaining 1 1/2 teaspoons salt and ground pepper. Place the chops in a vacuum sealable bag and pour 1 cup of the sauce into the bag, keeping the remaining sauce refrigerated. Massage the bag to coat the meat evenly with the sauce, and seal the bag using a vacuum sealer as per manufacturer's instructions.

Place the sealed bag in the warm water bath, cover the vessel with aluminum foil to reduce evaporation, and sous vide for 40 minutes.

Remove the bag from the water bath. Transfer the pork chops onto a rimmed baking sheet and drizzle with canola oil.

Preheat a grill or grill pan to medium-high heat (400°F to 450°F / 200°C to 230°C). Grill the chops until grill marks appear, basting with 1/2 cup of the reserved sauce for 1 to 2 minutes per side.

Serve the chops with the remaining 1/2 cup sauce and garnish with chopped cilantro if desired.

NUTRIENTS

Per 1 serving

🔥

672

Calories

55
Protein
31
Carbs
36
Fats

💡 To avoid overcooking, make sure the sous vide temperature matches your desired doneness level.Use aluminum foil to reduce evaporation during the sous vide process to maintain water levels.Leftover sauce can be refrigerated for up to a week and used for other dishes.For a smoky and spicier flavor, increase the chipotles and paprika.