Honey-glazed Sous Vide Pork Chops
Honey-glazed Sous Vide Pork Chops
Ingredients
For the Pork Chops
- 4 boneless pork chops, each 1 1/2 inches thick
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 sprigs fresh rosemary, optional, for the sous vide bag
- 2 sprigs fresh thyme, optional, for the sous vide bag
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Honey Glaze
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1/4 teaspoon red pepper flakes, optional, for a kick
Instructions
- 1
Set up your sous vide water bath to 140°F (60°C). Ensure the water level is sufficient for submerging the pork chops.
⏱️ 10 min•🌡️ 140
- 2
Pat the pork chops very dry with paper towels. Season generously on all sides with kosher salt, black pepper, garlic powder, and onion powder.
⏱️ 5 min
- 3
Place the seasoned pork chops into a vacuum-sealable bag. If using, add the fresh rosemary and thyme sprigs to the bag. Seal the bag, ensuring as much air as possible is removed.
⏱️ 5 min
- 4
Carefully submerge the sealed bag containing the pork chops into the preheated sous vide water bath. Cook for 1 1/2 to 2 hours, depending on the desired tenderness and thickness of your chops (1 1/2 hours is ideal for 1 1/2-inch thick chops).
⏱️ 105 min•🌡️ 140
- 5
While the pork chops are cooking, prepare the honey glaze. In a small saucepan, combine the honey, apple cider vinegar, Dijon mustard, minced garlic, soy sauce, and red pepper flakes (if using).
⏱️ 5 min
- 6
Bring the glaze mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to cook for 5-7 minutes, stirring frequently, until the glaze has slightly thickened. Remove from heat and set aside.
⏱️ 7 min
- 7
Once the sous vide cooking time is complete, carefully remove the pork chops from the bag. Discard any herbs and thoroughly pat the chops very dry with paper towels. This step is crucial for achieving a good sear.
⏱️ 3 min
- 8
Heat the butter and olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the butter is melted and the oil is shimmering, just before it starts to smoke.
⏱️ 2 min
- 9
Carefully place the dried pork chops into the hot skillet. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms. Avoid overcrowding the pan; sear in batches if necessary.
⏱️ 6 min
- 10
Reduce the heat to medium-low. Brush the seared pork chops generously with the prepared honey glaze, turning them frequently for 1-2 minutes. Allow the glaze to caramelize slightly on the chops without burning.
⏱️ 2 min
- 11
Remove the glazed pork chops from the skillet and transfer them to a cutting board. Let them rest for 5 minutes before serving. Drizzle with any remaining glaze from the pan or saucepan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey-glazed Sous Vide Pork Chops
Ingredients
For the Pork Chops
- 4 boneless pork chops, each 1 1/2 inches thick
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 sprigs fresh rosemary, optional, for the sous vide bag
- 2 sprigs fresh thyme, optional, for the sous vide bag
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Honey Glaze
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1/4 teaspoon red pepper flakes, optional, for a kick
Instructions
- 1
Set up your sous vide water bath to 140°F (60°C). Ensure the water level is sufficient for submerging the pork chops.
⏱️ 10 min•🌡️ 140 - 2
Pat the pork chops very dry with paper towels. Season generously on all sides with kosher salt, black pepper, garlic powder, and onion powder.
⏱️ 5 min - 3
Place the seasoned pork chops into a vacuum-sealable bag. If using, add the fresh rosemary and thyme sprigs to the bag. Seal the bag, ensuring as much air as possible is removed.
⏱️ 5 min - 4
Carefully submerge the sealed bag containing the pork chops into the preheated sous vide water bath. Cook for 1 1/2 to 2 hours, depending on the desired tenderness and thickness of your chops (1 1/2 hours is ideal for 1 1/2-inch thick chops).
⏱️ 105 min•🌡️ 140 - 5
While the pork chops are cooking, prepare the honey glaze. In a small saucepan, combine the honey, apple cider vinegar, Dijon mustard, minced garlic, soy sauce, and red pepper flakes (if using).
⏱️ 5 min - 6
Bring the glaze mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to cook for 5-7 minutes, stirring frequently, until the glaze has slightly thickened. Remove from heat and set aside.
⏱️ 7 min - 7
Once the sous vide cooking time is complete, carefully remove the pork chops from the bag. Discard any herbs and thoroughly pat the chops very dry with paper towels. This step is crucial for achieving a good sear.
⏱️ 3 min - 8
Heat the butter and olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the butter is melted and the oil is shimmering, just before it starts to smoke.
⏱️ 2 min - 9
Carefully place the dried pork chops into the hot skillet. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms. Avoid overcrowding the pan; sear in batches if necessary.
⏱️ 6 min - 10
Reduce the heat to medium-low. Brush the seared pork chops generously with the prepared honey glaze, turning them frequently for 1-2 minutes. Allow the glaze to caramelize slightly on the chops without burning.
⏱️ 2 min - 11
Remove the glazed pork chops from the skillet and transfer them to a cutting board. Let them rest for 5 minutes before serving. Drizzle with any remaining glaze from the pan or saucepan.
⏱️ 5 min