Name: Sous Vide Maple Chipotle BBQ Pork Chops
Prep time: 20 min
Cook time: 45 min
Total time: 85 min
Ingredients: 1 cup ketchup; 0.25 cup unsalted butter, melted; 0.25 cup apple cider vinegar; 0.25 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; 2.5 teaspoons kosher salt, divided; 1 teaspoon chili powder; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.5 teaspoon smoked paprika; 4 (1 1/4-inch-thick) bone-in, center cut pork chops; 0.5 teaspoon ground black pepper; 2 tablespoons canola oil; 2 tablespoons chopped fresh cilantro

Sous Vide Maple Chipotle BBQ Pork Chops

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Flavorful and juicy pork chops with a wonderful flavor profile from the sweet, spicy, and savory sauce.

Karen Rankin

Published on January 14, 2023

looking down at two sous vide maple chipotle barbecue pork chops with a side of mixed greens

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hrs 25 mins

Servings:

Yield:

4 pork chops

Jump to Nutrition Facts

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)

Directions

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 Facts (per serving)

672	Calories
36g	Fat
31g	Carbs
55g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 672
% Daily Value *
Total Fat 36g	46%
Saturated Fat 14g	70%
Cholesterol 196mg	65%
Sodium 2075mg	90%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	4%
Protein 55g
Potassium 1274mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.