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This recipe is intermediate

Maple & Chipotle Pork Chops

65 minutes Cook time 30 minutes Prep time 4 servings


Grilled corn and cucumber salad ingredients


On the stove

  1. In a bowl, combine maple syrup, soy sauce, chipotle, and garlic. Set aside.
  2. Place the pork chops on a baking sheet. Season with salt and pepper, then coat with 60 mL (¼ cup) of the sauce. Bring the rest of the sauce to a boil and let thicken for about 2 minutes. Set aside this sauce for serving.
  3. In a warmed skillet over medium heat, brown the pork chops for 3 minutes on each side or until a thermometer inserted into the middle of a chop reads 61 °C (142 °F). The chops are now cooked to pink (medium rare). Rest the chops for 2 minutes on a warm plate.
  4. Meanwhile, prepare the salad. Toss the ingredients together in a bowl. Add salt and pepper
  5. Serve the chops with sauce and salad.

Sous vide

  1. Fill a large pot or sous vide container with water. Attach the immersion circulator to the rim of the container according to the manufacturer’s instructions. Set cooking temperature to 60 °C (140 °F). Allow water to reach the right temperature.
  2. Meanwhile, in a bowl, combine maple syrup, soy sauce, chipotle and garlic. Set aside.
  3. Arrange chops on a baking sheet. Season with salt and pepper and coat with 60 mL (¼ cup) of the sauce. Bring remaining sauce to a boil and reduce for about 2 minutes. Reserve sauce for serving.
  4. Fold over the rim of two large sous vide bags or resealable freezer bags to keep the outside clean. Place 2 chops side by side in each bag.
  5. Turn up the rims of the bags and seal with a vacuum or remove air from resealable bags by plunging them into water (without fully submerging) to expel air, then close.
  6. Using clamps, secure bags to sides of the container to fully immerse meat in water. Set cooking time to 60 minutes.
  7. In the meantime, prepare the salad. Combine all ingredients in a bowl. Season with salt and pepper.
  8. Preheat barbecue to medium heat or use a grill pan. Oil the grill.
  9. Remove bags from water and take out meat. Discard cooking juices. Pat chops dry and brush with sauce.
  10. Grill pork chops for about 1 minute on each side. Drizzle with remaining sauce. Serve with grilled corn and cucumber salad.

Nutritional value (per serving)

  • 429 calories
  • 33 g of protein
  • 8 g of fat
  • 58 g of carbohydrates
  • 2 g of fibre
  • 42 g of sugar
  • 258 mg of sodium
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