Brown Sugar and Molasses Brined Pork Chops
Louiie Victa
September 14, 2020
Bone in, thick, double cut pork chops are easy to cook to perfection in the Anova Precision Oven using the bagless Sous Vide feature. When dealing with thick cuts of meat, it sometimes becomes difficult to ensure even seasoning. Make the brine the day before you plan on cooking the pork chops. By brining overnight, you allow the meat tp absorb the flavors of the brine down to its juicy center. After it is cooked sous vide, you can finish these pork chops to a golden brown in a hot cast iron pan, or mark it on the grill, whatever your preference may be. The results will still be perfect inside out.
Serves
4
Prep Time
12:00
Cook Time
04:00
5 (3)
238
Ingredients
1 cup
Brown sugar
½ cup
Kosher salt
½ cup
Molasses
1 Tbsp
Whole black pepper
4 cups
Water
4 cups
Ice to dilute and chill marinade
4
Double cut pork chops, 3 inches thick
Steps
1. Assemble brine
In a large saucepan, combine 4 cups of water, 1 cup of Brown Sugar, 1/2 cup of Kosher Salt, 1/2 cup of Molasses, 3 Bay leaves and 1 Tbsp Whole Black Peppercorns. Mix all ingredients until sugar and salt are dissolved. Place on a stove and bring to a gentle boil for about 5 minutes. This will yield a highly concentrated brine.
2. Chill and dilute brine.
When done boiling, take the saucepan off the heat and allow it to cool down to room temperature for about 30 minutes to an hour. Stir in 4 cups of ice to dilute and chill the brine faster.
3. Brine Pork Chops.
Take your thick cut pork chops and place in a ziplock bag. Pour as much of the chilled brine to cover the pork chops. Seal the bag and leave in refrigerator overnight for or for a minimum of 4 hours.
Note: If you have unused brine, you may save the rest for later use. It keeps for about a week in the refrigerator. This brine works well with Chicken too.
4. Preheat Oven for Sous Vide
When you are ready to cook the Pork Chops, Preheat the Oven to Sous Vide Mode, 135F 100% Steam. Take the Pork out of the brine, pat dry and transfer to a sheet pan with a rack. Leave at room temperature to take the chill off the meat.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
5. Cook pork chops sous vide.
Cook the chops at this setting for 2-4 hours. This will bring it just below Medium Rare where it’s tender, juicy and very slightly pink in the center.
Note: You may use the probe thermometer to ensure that the center of the pork is done. This feature is really helpful to establish cook times especially when you would like to use thinner or thicker cuts. Just note when the probe registers 135F, you should let it sit at that temperature for a while, about an hour minimum to allow the Sous Vide process to finish working its magic on the pork.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
04:00 Timer
6. Finishing steps.
When the Sous Vide cook is done, take the pork chops out of the Oven. In the meantime, preheat your grill or hot pan.
Finish the Pork Chops on a hot grill or butter baste in a hot cast iron pan with aromatics such as garlic, thyme and rosemary. This finishing process will allow you to increase the internal temperature to a perfect Medium Rare (140F) to Medium Well (150F) depending on your preference. Serve whole or carve into slices with your favorite sides.
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