Recipe: Sous Vide Honey Garlic Pork Chops
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.