Recipe: Sous Vide Honey Garlic Pork Chops

  By Jack Lawson    

September 10, 2019

Dry pork chops, barbecued or otherwise, are an unfortunate childhood memory for many of us. Using sous vide as a starting point lets you cook your chops perfectly before searing to lock in all that flavour.

  • Prep: 10 mins
  • Cook: 1 hr 30 mins


2 1-inch thick pork chops

3 headed tbsp ketchup

2 1/2 tbsp honey

2 tbsp soy sauce

3 cloves minced garlic

2 tbsp butter for browning



1Make cuts every 1/2-inch along the pork chops' fat strip to prevent curling during searing.

2Mince or press garlic into small pieces.

3Combine ketchup, honey, soy sauce, and garlic in a large bowl.

4Incorporate until a syrupy glaze forms.

5Using a marinade brush or the back of a spoon apply the honey garlic sauce to the pork chops.

6Retain 1/4 cup of the honey garlic sauce.

7Place pork chops and any remaining sauce in a vacuum sealable bag, seal until airtight.

8Refrigerate for at least one hour, but up to overnight.


1Heat water bath to 145F

2Place vacuum sealed pork chops in a water bath for 1 1/2 hours.

3When done, carefully remove from water bath and discard cooking liquid.

4Pat as dry as possible using paper towel.


1Heat 2 tbsp of butter in a cast iron or non-stick pan.

2When ripping hot lay pork chops away from you into the pan. Make sure you have your kitchen exhaust fan turned on!

3Cook for 30-seconds to 1-minute per side. When flipping, quickly apply the glaze we retained earlier to help finish and color the chop.

4After flipping and glazing both sides use a pair of tongs to sear the fat strip along the pork chops' sides.

5Remove from pan and let rest for 3-5 minutes then serve.


1 Review


March 30, 2020

i only used one table spoon of ketchup and everything still came out lovely. very happy with it

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