Sous Vide Honey Roasted Pork Chop

AuthorAndrew WizzoCategory, DifficultyBeginner

A pork chop is a great way to serve dinner! Bringing extra flavor is the best way to impress those eating dinner! This recipe is simple to make, and delicious when eaten.

 

Yields2 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Cook Time:

Click here to set a timer ⇒

1 Hour food timer


Now you know, im probably not a huge fan of pork. But this recipe lands on the side of pork I do like! Using a bit of natural sugar from honey and some other delicious seasonings, you can achieve an amazing carmelized taste. It plays extremely well with the dish and is sure to make your friends and family smile.

You may notice in this recipe, Im not using the normal sous vide style bags. Not even ziplocks. Instead, im cooking my chops with the SIOChef Premium Silicone Sous Vide bags. If you would like to learn more about SIOChef bags, and potentially grab yourself a pair, you can check out my writeup on them here.

 


 2 Pork Chop
 Salt & Pepper
 1 Rosemary Sprig
 1 Thyme Sprig
  cup Apple Cider Vinegar
 ½ cup Brown Sugar
 ¼ cup Honey
 2 tsp Red Pepper Flake
 4 tbsp Butter
 2 oz Olive Oil
Gather The Ingredients-
1

Begin by gathering ingredients and setting up a work station. I suggest having ready, a wire rack on a sheet pan and a cast iron or saute pan.

Seasoning-
2

Place pork chops on a wire rack and season liberally with salt and pepper. Flip and season the bottom side.

3

Combine vinegar, brown sugar, red pepper flake, and honey together in a small bowl.

Setup & Cook-
4

Place the two pork loins, 2Tbsp of butter, honey mixture, and fresh herbs into a sous vide ready bag and seal. To learn more about the bags that I used for this cook read my review linked above.

5

Set up a sous vide circulator or oven to 130°F. When you have reached your cooking temperature, gently lower your bag into the water bath and set a timer for 1 hour.

Searing Process-
6

Before removing the pork from the water bath, set up your searing station by preheating your cast iron pan to the point of light smoke waving off the pan.
Add about 1-2 oz of oil to the pan, and again wait for it to reach the smoking point, this should not take too long.

After one hour of circulating, remove the pork from the bag. Reserve the liquid for now as we will use it shortly. Pat dry the pork, as the sugars from our sauce will easily brown in a hot skillet and burn your pork.

7

Carefully lay the pork in the hot oil on the cast iron skillet. Let this sear for about 1 minutes.

After a minute, flip the pork and place the remaining Butter into the skillet. As it melts, gently use a spoon to baste the pork cutlets.

With about 30 seconds left in searing the bottom side, reduce the heat slightly and spill the contents we reserved into the pan. Be careful as this could ignite if you do so to quickly. Continue to baste the pork with the mixture.

8

Remove the skillet from the heat, then remove the pork from the pan and place it onto a rack. It is ready to serve.

Serve the pork with cheesy polenta (I love a mix of cheddar and white American) and some sauteed asparagus for a delicious meal or eat it as-is! Feel free to also ladle some of the honey sauce atop the pork as its quite delicious!

Enjoy the meal with your family and friends!


More Photos:

Ingredients

 2 Pork Chop
 Salt & Pepper
 1 Rosemary Sprig
 1 Thyme Sprig
  cup Apple Cider Vinegar
 ½ cup Brown Sugar
 ¼ cup Honey
 2 tsp Red Pepper Flake
 4 tbsp Butter
 2 oz Olive Oil

Directions

Gather The Ingredients-
1

Begin by gathering ingredients and setting up a work station. I suggest having ready, a wire rack on a sheet pan and a cast iron or saute pan.

Seasoning-
2

Place pork chops on a wire rack and season liberally with salt and pepper. Flip and season the bottom side.

3

Combine vinegar, brown sugar, red pepper flake, and honey together in a small bowl.

Setup & Cook-
4

Place the two pork loins, 2Tbsp of butter, honey mixture, and fresh herbs into a sous vide ready bag and seal. To learn more about the bags that I used for this cook read my review linked above.

5

Set up a sous vide circulator or oven to 130°F. When you have reached your cooking temperature, gently lower your bag into the water bath and set a timer for 1 hour.

Searing Process-
6

Before removing the pork from the water bath, set up your searing station by preheating your cast iron pan to the point of light smoke waving off the pan.
Add about 1-2 oz of oil to the pan, and again wait for it to reach the smoking point, this should not take too long.

After one hour of circulating, remove the pork from the bag. Reserve the liquid for now as we will use it shortly. Pat dry the pork, as the sugars from our sauce will easily brown in a hot skillet and burn your pork.

7

Carefully lay the pork in the hot oil on the cast iron skillet. Let this sear for about 1 minutes.

After a minute, flip the pork and place the remaining Butter into the skillet. As it melts, gently use a spoon to baste the pork cutlets.

With about 30 seconds left in searing the bottom side, reduce the heat slightly and spill the contents we reserved into the pan. Be careful as this could ignite if you do so to quickly. Continue to baste the pork with the mixture.

8

Remove the skillet from the heat, then remove the pork from the pan and place it onto a rack. It is ready to serve.

Serve the pork with cheesy polenta (I love a mix of cheddar and white American) and some sauteed asparagus for a delicious meal or eat it as-is! Feel free to also ladle some of the honey sauce atop the pork as its quite delicious!

Enjoy the meal with your family and friends!

Sous Vide Honey Roasted Pork Chop

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