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Sous Vide Honey Garlic Pork Chops

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Ingredients

  • 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

Method

PREPARATION

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

  2. Mince or press garlic into small pieces.

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

  4. Incorporate until a syrupy glaze forms.

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

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

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

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

COOKING

  1. Heat water bath to 145F63C

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

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

  4. Pat as dry as possible using paper towel.

SEARING

  1. Heat 2 tbsp of butter in a cast iron or non-stick pan.
  2. When ripping hot lay pork chops away from you into the pan. Make sure you have your kitchen exhaust fan turned on!
  3. Cook for 30-seconds to 1-minute per side. When flipping, quickly apply the glaze we retained earlier to help finish and color the chop.
  4. After flipping and glazing both sides use a pair of tongs to sear the fat strip along the pork chops' sides.
  5. Remove from pan and let rest for 3-5 minutes then serve.

Notes

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