Sous Vide Pork Chops with Warm Apple Chutney and Grill Finish

Sous Vide Grilled Pork Chops with Apple Chutney

• 2 pounds pork tenderloin or boneless pork loincut into 4 pieces (3/4 to 1 1/2 inches thick) or substitute 4 bone-in pork chops (about 3 pounds)
• Salt
• Apple Chutney (see below)
• 2 tablespoons canola or other neutral vegetable oilplus more for the pan
• 2 shallotsminced (about 1/4 cup)
• 1 tablespoon fresh gingerpeeled and minced (about a 1-inch piece)
• 1 tablespoon whole brown or cracked yellow mustard seed
• 1/4 cup golden raisins
• 2 serrano or jalapeño chileshalved, seeded if desired, and thinly sliced
• 4 Granny Smith applespeeled, cored, and diced 1/2 inch
• Pinch salt
• 1 1/2 tsp garam masala
• 2 tablespoons apple cider vinegar
• 1/4 cup light brown sugarfirmly packed; plus 1 tablespoon for coating the pork
• 2 teaspoons fresh thyme leavescoarsely chopped
• 2 tablespoons fresh lime juice
• 1/4 cup cilantrocoarsely chopped, for garnish
• 4 lime wedgesfor garnish

1. Preheat a sous vide water bath to 58°C (136.4°F).
2. Season the pork with salt and place it in a 1-gallon freezer-safe zip-top bag or a vacuum-seal bag. Arrange the pieces in a single layer with minimal overlap for even cooking. Seal the bag using the water-displacement method or a vacuum sealer.
3. When the water reaches temperature, lower the sealed pork into the bath so the bag is fully submerged. Cook for 90 minutes, or up to 5 hours if you prefer a longer hold.
4. Remove the bag from the bath and let it rest in the bag at room temperature for at least 10 minutes or up to 1 hour before finishing.
5. If preparing ahead, transfer the sealed bag to an ice water bath and chill until completely cold, about 10 minutes. Refrigerated in the bag, the cooked pork will keep up to one week.
6. Make the chutney: Heat 2 tablespoons oil over medium-high until shimmering. Add the minced shallots and ginger and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add the mustard seeds (they may pop), raisins, and sliced chiles; cook 1–2 minutes until raisins puff slightly. Stir in the diced apple, a pinch of salt, and 3/4 teaspoon garam masala and cook 1 minute. Reduce heat to medium, then stir in the vinegar and 1/4 cup brown sugar. Cover and cook, stirring occasionally, until the apples soften and start to break down, 10–12 minutes. Remove from heat, stir in the thyme and lime juice, adjust salt to taste, and set aside. Cool before storing in an airtight container; chutney keeps up to two weeks refrigerated.
7. Remove the cooked pork from the bag and discard any accumulated liquid. Pat the meat thoroughly dry with paper towels.
8. In a small bowl combine the remaining 3/4 teaspoon garam masala with 1 tablespoon brown sugar. Rub this spice-sugar mix evenly over the pork chops.
9. Heat a grill pan or skillet over medium-high. Grease lightly with oil using a paper towel. Add the pork chops and grill, flipping frequently: grill for 4 minutes total, flipping about every minute (three flips). If the chops are cold from the fridge, double the time to about 8 minutes, flipping every 2 minutes. For cross-hatch marks, rotate chops 45° after the second flip.
10. Transfer chops to plates (or to a cutting board if serving more than four). Let rest 5 minutes, then slice against the grain if desired. Spoon a generous amount of apple chutney over each chop and garnish with chopped cilantro and lime wedges.

Serving pork chops with applesauce is classic Americana; this recipe elevates that pairing by replacing plain applesauce with an Indian-inspired apple chutney. The chutney’s sweet, sour, and spicy notes provide complexity and brighten the rich pork. It’s excellent warm over the chops, or made ahead and served cold or at room temperature.

Recipe reprinted with permission from “Sous Vide Made Simple,” Ten Speed Press.

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