Sous Vide Brown Sugar Pork Chops with Bourbon Glaze

By Sprig Originals ✓ · cooked up in Sprig

Thick bone-in pork chops get a sweet-smoky barbecue rub, then spend two hours in a 140°F water bath so they come out edge-to-edge juicy and impossible to overcook. A hard sear in cast iron builds the crust, and the bourbon-cider glaze comes together in the same pan in two minutes. Ten ingredients, mostly pantry.

Ingredients

• 4 bone-in pork chops, 1 1/4 to 1 1/2 inches thick
• 2 tsp kosher salt
• 3 tbsp packed light brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper

• 1 tbsp neutral oil
• 3 tbsp unsalted butter
• 1/3 cup bourbon
• 2 tbsp apple cider vinegar

Instructions

1. Stir the salt, brown sugar, smoked paprika, garlic powder, and black pepper together in a small bowl. Set aside 1 tablespoon of the mixture for the glaze, then rub the rest all over the pork chops, pressing it onto both sides and the fat cap.
2. Set your immersion circulator to 140°F (60°C) in a large pot or container of water. Seal the chops in zip-top freezer bags (two chops per bag, in a single layer), lowering them into the water to push the air out before closing the seal above the water line. Cook 2 hours, and up to 4 hours with no change in texture.
3. Lift the bags out, remove the chops, and pat them completely dry with paper towels — dry surfaces are the whole difference between a crust and a steam bath. Let them sit 10 minutes while you heat the skillet. Discard the bag juices.
4. Heat the oil in a cast iron skillet over high heat until it shimmers and just begins to smoke, about 3 minutes. Sear the chops 60 to 75 seconds per side, working in two batches so the pan stays hot, until deeply browned. Transfer to a plate and tent loosely with foil.
5. Turn the heat to medium and add the bourbon and cider vinegar to the empty skillet, scraping up the browned bits. Simmer 90 seconds, then whisk in the butter and the reserved tablespoon of rub. Cook 1 minute more, until glossy and just syrupy enough to coat a spoon.
6. Return the chops to the skillet, turn to coat in the glaze, and serve straight away with the extra glaze spooned over the top.

Chef's tips

Nutrition (per serving, estimated)

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