Pork chops that are flavorful, juicy, and have a fantastic sauce with a combination of sweet, spicy, and savory flavors.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
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)
Instructions
- 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.