Sous Vide Bourbon-Peach Pork Chops with a Cast-Iron Sear

By Sprig Originals ✓ · cooked up in Sprig

Thick-cut pork chops spend two hours in a 140°F water bath, which is the whole trick: they come out edge-to-edge juicy and impossible to overcook. A 90-second sear in a screaming cast-iron skillet builds the crust, and the same pan turns peach preserves, bourbon and cider vinegar into a sticky Southern glaze while the chops rest.

Ingredients

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

• 2 tbsp unsalted butter
• 1/3 cup peach preserves
• 3 tbsp bourbon
• 1 tbsp apple cider vinegar

Instructions

1. Fill a large pot or container with water, clip in your immersion circulator and set it to 140°F (60°C). While it heats, stir the salt, brown sugar, smoked paprika, garlic powder and black pepper together in a small bowl and rub the mixture over both sides of the pork chops.
2. Slide the chops into zip-top freezer bags in a single layer, one or two chops per bag. Seal all but the last inch, lower the bags into the water so the pressure pushes the air out, then seal completely and clip the tops to the side of the pot so the chops stay fully submerged.
3. Cook at 140°F for 2 hours (anything from 1 1/2 to 4 hours is fine — the chops will not overcook). Meanwhile, whisk the peach preserves, bourbon and cider vinegar together in a bowl and set aside.
4. Lift the bags out, remove the chops and pat them completely dry on both sides with paper towels. Discard the bag juices. Let the chops sit on a plate for 5 minutes while you heat a cast-iron skillet over high heat for 3 to 4 minutes, until a drop of water skitters.
5. Add 1 tablespoon of the butter to the dry, ripping-hot skillet and lay in two chops. Sear 60 to 90 seconds per side, until deeply browned, then move to a cutting board. Repeat with the remaining butter and chops.
6. Pull the skillet off the heat for 15 seconds, pour in the peach-bourbon mixture, then return it to medium heat and simmer 2 minutes, scraping up the browned bits, until glossy and thick enough to coat a spoon. Spoon over the chops and serve after a 5-minute rest.

Chef's tips

Nutrition (per serving, estimated)

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