Recipe Category: Dinner
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Ingredients
Servings 4
- 4 bone-in rib pork chops, about 2.5-3 lbs 1-1 1/2 inches thick
- salt, pepper, garlic powder
Marinade for Sous Vide
- 3 tbsp neutral olive oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar (honey or maple syrup ok too)
- 1 tbsp fish sauce (substitute to taste)
- 2 tsp fresh grated ginger (or 1/8 tsp powder ginger)
- 1/2 tsp red chili flakes
- 2 tbsp chopped fresh cilantro
- 3 tbsp lime juice 1 large lime or 2 smaller
- 2 tsp minced or grated garlic
- 1/2 tsp cornstarch
Method
- Heat sous vide water to 142F
MARINADE:
- Combine all marinade ingredients in glass measuring cup (not including fresh garlic, lime juice and cornstarch)
- Marinade will measure about 1/2 cup
- You will use 1/4 cup (half of it) to add to the pork chops to sous vide cook; the other half for grilling/broiling
PORK CHOPS:
- Season pork chops on both sides with salt, pepper and garlic powder
- Place in large zipper lock bag (or in two medium ones)
- Pour in half of the marinade (1/4 cup)
- Massage to distribute evenly
- Reserve remaining marinade to make glaze
SOUS VIDE:
- Place unzipped bag of pork chops into water until top of bag is just above water line
- Air will be pushed out then zip up bag
- Let bag go – it should sink below water line
- Cover (if using an oven-type sous vide machine) or follow manufacturer’s instructions
- Cook for 2-4 hours
GLAZE:
- While chops are cooking sous vide, add lime juice, minced garlic and cornstarch to remaining marinade
- Stir well to combine
- Microwave for 45-60 seconds to thicken glaze
- If too thick, add a touch of water
- Heat grill to high (-500-550F)
- Remove chops from bag
- Pat dry with paper towel
- Brush glaze on both sides and edge of chops
- Leave 1 tablespoon for serving
To broil
- Spray with oil to prevent sticking
- Grill chops for 40-60 seconds per side to create grill marks
- Brush the remaining tablespoon on the top side of chops
- Sprinkle with chopped cilantro if desired and serve
Full List of Dinner Recipes
Full List of Pork Recipes