Name: Sous Vide Maple Chipotle BBQ Pork Chops
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Ketchup - 1 cup; Unsalted butter, melted - ¼ cup; Apple cider vinegar - ¼ cup; Maple syrup - ¼ cup; Jalapeno pepper, seeded and minced - 1 large; Dijon mustard - 2 tablespoons; Chopped canned chipotle chiles in adobo - 1 tablespoon; Adobo sauce from canned chipotle chiles - 1 tablespoon; Worcestershire sauce - 1 tablespoon; Kosher salt, divided - 2 ½ teaspoons; Chili powder - 1 teaspoon; Onion Powder - ½ teaspoon; Garlic powder - ½ teaspoon; Smoked paprika - ½ teaspoon; (1 1/4-inch-thick) bone-in, center cut pork chops - 4; Ground black pepper - ½ teaspoon; Canola oil - 2 tablespoons; Chopped fresh cilantro (Optional) - 2 tablespoons

Ingredients for - Sous Vide Maple Chipotle BBQ Pork Chops

1. Ketchup 1 cup

2. Unsalted butter, melted ¼ cup

3. Apple cider vinegar ¼ cup

4. Maple syrup ¼ cup

5. Jalapeno pepper, seeded and minced 1 large

6. Dijon mustard 2 tablespoons

7. Chopped canned chipotle chiles in adobo 1 tablespoon

8. Adobo sauce from canned chipotle chiles 1 tablespoon

9. Worcestershire sauce 1 tablespoon

10. Kosher salt, divided 2 ½ teaspoons

11. Chili powder 1 teaspoon

12. Onion Powder ½ teaspoon

13. Garlic powder ½ teaspoon

14. Smoked paprika ½ teaspoon

15. (1 1/4-inch-thick) bone-in, center cut pork chops 4

16. Ground black pepper ½ teaspoon

17. Canola oil 2 tablespoons

18. Chopped fresh cilantro (Optional) 2 tablespoons

How to cook deliciously - Sous Vide Maple Chipotle BBQ Pork Chops

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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).

5 . Stage

Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.

6 . Stage

Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).

7 . Stage

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.