Sous Vide Maple Chipotle BBQ Pork Chops

Prep time: 20 min
Cook time: 45 min
Servings: 4
Yield: 4 servings
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Description

Flavorful and juicy pork chops served with a maple-chipotle-BBQ sauce that is sweet, spicy, and savory all at once.

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
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 4 (1 1/4-inch-thick) bone-in, center cut pork chops
• 1/2 teaspoon ground black pepper
• 2 tablespoons canola oil
• 2 tablespoons chopped fresh cilantro

Directions

1 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.
2 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.
3 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.
4 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).
5 Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.
6 Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).
7 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. Recipe developed by Karen Rankin

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