How to Make Sous Vide Maple Chipotle BBQ Pork Chops - A Step-by-Step Guide

Are you looking to take your pork chops to the next level? Look no further than this delicious recipe for Sous Vide Maple Chipotle BBQ Pork Chops. This dish takes the classic pork chop and elevates it with a sweet and smoky flavor profile that will have your taste buds singing.

Sous vide cooking is a French technique that involves cooking food in a vacuum-sealed bag at a precise and consistent temperature in a water bath. This method allows for precise control over the cooking process...

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Ingredients

  • 1 cup ketchup
  • ¼ cup unsalted butter, melted
  • ¼ cup apple cider vinegar
  • ¼ 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
  • 2 ½ teaspoons kosher salt, divided
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 4 (1 1/4-inch-thick) bone-in, center cut pork chops
  • ½ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons chopped fresh cilantro (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Servings: 4
  • Yield: 4 pork chops

  • Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F(57 degrees C) (if you want the pork cooked medium instead of medium-rare, set to 145 degrees F (62 degrees C)), and allow water bath to come up to temperature.
  • Stir together ketchup, melted butter, vinegar, maple syrup, jalapeno, mustard, chipotles, adobo sauce, Worcestershire, 1 teaspoon salt, chili powder, onion powder, garlic powder, and smoked paprika for the sauce in a bowl. You should have about 2 cups sauce.
  • Season all chops evenly with remaining 1 1/2 teaspoons salt and pepper and place chops in an even layer in a large vacuum sealable bag. Pour 1 cup of the sauce into bag. Cover and chill remaining sauce. Massage bag to be sure each chop is evenly coated in sauce, then seal bag with a vacuum sealer according to manufacturer's directions.
  • Transfer vacuum-sealed chops to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation. Cook 40 minutes (meat will be 135 degrees F to 145 degrees C (57 to 62 degrees C) when done depending on desired doneness).
  • Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.
  • Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).
  • Grill meat, uncovered, until grill marks appear, basting with 1/2 cup of the reserved sauce, 1 to 2 minutes per side. Serve chops with remaining 1/2 cup sauce and a sprinkle of cilantro.
  • Nutrition

    672 cal.

    • Total Fat: 36g
    • Saturated Fat: 14g
    • Cholesterol: 196mg
    • Sodium: 2075mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Protein: 55g
    • Potassium: 1274mg