Vietnamese Pork Chops (Sous Vide)

Step 1

HEAT SOUS VIDE BATH: Heat sous vide water to 142F.

Step 2

MAKE MARINADE: Combine all marinade ingredients in glass measuring cup (not including fresh garlic, lime juice and cornstarch). Marinade will measure about 1/2 cup. You will use 1/4 cup (half of it) to add to the pork chops to sous vide cook; the other half for grilling/broiling.

Step 3

PREPARE PORK CHOPS: Season pork chops on both sides with salt, pepper and garlic powder. Place in large zipper lock bag (or in two medium ones). Pour in half of the marinade (1/4 cup). Massage to distribute evenly. Reserve remaining marinade to make glaze.

Step 4

COOK SOUS VIDE: Place unzipped bag of pork chops into water until top of bag is just above water line. Air will be pushed out. Then zip up bag. Let bag go - it should sink below water line. Cover (if using an oven-type sous vide machine) or follow manufacturer's instructions. Cook for 1.5-4 hours (I cook thick chops for 2.5 hours or thinner ones for 1.5-2 hrs).

Step 5

MAKE GLAZE: While chops are cooking sous vide, add lime juice, minced garlic and cornstarch to remaining marinade. Stir well to combine. Microwave for 45-60 seconds to thicken glaze. If too thick, add a touch of water.

Step 6

FINISH PORK CHOPS: Heat grill to high (~500-550F). Remove chops from bag. Pat dry with paper towel. Brush glaze on both sides and edge of chops. Leave 1 tablespoon for serving. Note 2 to broil. Spray with oil to prevent sticking. Grill chops for 40-60 seconds per side to create grill marks. Brush the remaining tablespoon on the top side of chops. Sprinkle with chopped cilantro if desired and serve.