Sous Vide Maple Chipotle BBQ Pork Chops

Name: Sous Vide Maple Chipotle BBQ Pork Chops
Total time: 85
Yield: 4
Ingredients: 1 cup ketchup; 0.25 cup unsalted butter, melted; 0.25 cup apple cider vinegar; 0.25 cup maple syrup; 1 large jalapeno pepper, seeded and minced; 2 tablespoons Dijon mustard; 1 tablespoon chopped canned chipotle chiles in adobo; 1 tablespoon adobo sauce from canned chipotle chiles; 1 tablespoon Worcestershire sauce; 2.5 teaspoons kosher salt, divided; 1 teaspoon chili powder; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.5 teaspoon smoked paprika; 4 (1 1/4-inch-thick) bone-in, center cut pork chops; 0.5 teaspoon ground black pepper; 2 tablespoons canola oil; 2 tablespoons chopped fresh cilantro

Recipe by Karen Rankin from allrecipes.com

1 Hr. 25 Mins.

Ingredients

4 servings

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1 cup ketchup
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0.25 cup unsalted butter, melted
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0.25 cup apple cider vinegar
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0.25 cup maple syrup
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1 large jalapeno pepper, seeded and minced
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2 tablespoons Dijon mustard
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1 tablespoon chopped canned chipotle chiles in adobo
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1 tablespoon adobo sauce from canned chipotle chiles
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1 tablespoon Worcestershire sauce

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2.5 teaspoons kosher salt, divided
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1 teaspoon chili powder
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0.5 teaspoon onion powder
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0.5 teaspoon garlic powder
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0.5 teaspoon smoked paprika
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4 (1 1/4-inch-thick) bone-in, center cut pork chops
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0.5 teaspoon ground black pepper
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2 tablespoons canola oil
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2 tablespoons chopped fresh cilantro

Instructions

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.
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.
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.
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).
Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.
Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).
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.