Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Brown Sugar and Molasses Brined Pork Chops

Name: Brown Sugar and Molasses Brined Pork Chops
Prep time: 790 min
Cook time: 245 min
Total time: 1035 min
Ingredients: 4 cups of water; 1 cup of brown sugar; 0.5 cup of kosher salt; 0.5 cup of molasses; 1 Tbsp of black peppercorns; 3 of bay leaves; 4 cups of ice cubes; 4 of double-cut pork chops, 3 inches thick; 0 of Unsalted butter, for finishing (optional); 0 of Smashed peeled garlic cloves, for finishing (optional); 0 of Fresh thyme sprigs, for finishing (optional)

Louiie Victa

August 18, 2021

Bone-in, thick, double-cut pork chops are easy to perfectly cook using the Anova Precision Oven’s sous vide mode. To further ensure that the chops stay juicy and moist, this recipe uses a sweet and flavorful molasses and brown sugar brine. After the porks are cooked to medium-rare in the oven, finish them by searing until golden brown in a hot cast iron pan or grilling until lightly charred.

Serves

Prep Time

13:10

Cook Time

04:05

Brown Sugar and Molasses Brined Pork Chops

5 (3)

268

Ingredients

4 cups

water

1 cup

brown sugar

½ cup

kosher salt

½ cup

molasses

1 Tbsp

black peppercorns

bay leaves

4 cups

ice cubes

double-cut pork chops, 3 inches thick

Unsalted butter, for finishing (optional)

Smashed peeled garlic cloves, for finishing (optional)

Fresh thyme sprigs, for finishing (optional)

Steps

1. Simmer Brine

In a large saucepan, combine the water, brown sugar, kosher salt, molasses, peppercorns, and bay leaves. Place over medium-high heat and bring to a boil, stirring to dissolve the salt and sugar. Reduce the heat to medium-low and cook at a rapid simmer for 5 minutes. Remove from the heat.

2. Chill and Dilute Brine

Add the ice cubes and stir until they have melted into the brine. Let cool to room temperature, 30 minutes to 1 hour.

3. Brine Pork Chops

Place the pork chops in a large zipper-lock bag. Add in as much brine as necessary to completely cover the chops. (If you have extra brine, refrigerate and save for another use, such as brining chicken.) Seal the bag, place in a high-sided container, and refrigerate for at least 4 hours or up to overnight.

4. Preheat Oven and Prep Pork

Rack

When you’re ready to cook, preheat the oven. Remove the pork from the bag (discard the brine), pat dry, and transfer to a wire rack set over a rimmed sheet pan.

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

5. Cook

Rack

Place the pork in the oven and cook for 4 hours. (You can use a probe if you’d like; the pork should reach and hold 135°F for 1 hour.)

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

04:00 Timer

6. Finish the Pork

Remove the pork chops from the oven and pat dry with paper towels. Heat a cast iron skillet or grill over high heat. Either sear and butter-baste the pork chops with garlic and thyme or grill until golden brown and lightly charred. Serve whole or carve into slices and plate with your favorite sides.