This is sous-vide perfection, tender, juicy pork chops are infused with sweet maple and umami-rich miso then seared until golden to finish.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Maple-Miso Sous Vide Pork Chops
Ingredients
- ½ cup white miso paste
- ½ cup maple syrup
- ¼ cup lime juice
- 1 tbsp canola oil
- 4 bone-in centre cut pork chops about 2 lb total
- Hot cooked rice, to serve (optional)
Method
- Preheat water bath with sous vide cooker to 145°F (63°C).
- Whisk together miso, maple syrup, lime juice and oil until well combined. Set aside 1/4 cup of the sauce.
- Transfer pork chops into a vacuum seal bag, or another sealable option safe for sous vide cooking. Use as many bags as needed to ensure chops are in one layer and do not overlap. Divide sauce among chops and ensure each chop is well coated.
- Vacuum seal or use the water displacement method to remove air from each bag.
- Cook for 1 hour. Remove pork chops from bag and pat dry; discard juices.
- Heat oil in cast-iron skillet set over medium-high heat. Transfer chops to pan and sear for 90 seconds, or until a dark brown crust begins to form. Flip and cook until dark crust forms and internal temperature reaches 155°F (68°C). Remove from pan and rest, loosely covered, for 5 minutes.
- Serve chops over rice (if using) with a drizzle of reserved sauce.
