BBQ Pork Chops
These BBQ pork chops use a vinegar hack to cut through store-bought sauce sweetness, then combine sous vide cooking with a quick sear for tender, caramelized meat.
These BBQ pork chops use a vinegar hack to cut through store-bought sauce sweetness, then combine sous vide cooking with a quick sear for tender, caramelized meat.
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Place pork chops in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 135°F for 1 hour and 30 minutes, Top Zone: Sous Vide at 135°F for 1 hour and 30 minutes.
After the cook, remove pork chops from packaging and pat dry thoroughly. Heat vegetable oil in a medium cast iron skillet over high heat until just smoking. Add the chops and sear 1-2 minutes per side until browned, pressing down gently to ensure even contact with the pan. Transfer to a cutting board.
Reduce heat to low and add BBQ sauce and vinegar, whisking to scrape up any browned bits from the bottom of the skillet. Simmer sauce for 2 minutes, or until thickened. Return chops to pan, turning to coat in sauce. Remove from skillet, divide between plates, and serve.
Refrigerate cooked pork chops in an airtight container for up to 3 days; reheat gently in a 300°F oven or skillet with a splash of water to avoid drying out.
sous vide immersion circulator · vacuum sealer or heavy-duty ziplock bags · cast-iron or stainless-steel skillet
Most store-bought BBQ sauces are overly sweet. Apple cider vinegar adds acidity and brightness, balancing the sauce and enhancing the pork's natural flavors.
Yes, but sous vide ensures even, edge-to-edge doneness before searing. If skipping, increase pan-sear time and monitor internal temperature closely to avoid drying out the meat.
Pork is safe at 145°F (63°C) internal temperature. After sous vide, they'll be at this temp; searing adds crust without overcooking.
Yes, mix BBQ sauce and apple cider vinegar up to 2 days ahead and store in an airtight container in the fridge.
Use vegetable, canola, or avocado oil with a high smoke point to prevent burning during the high-heat sear.
