Sous Vide Jerk Pork Chops

Preparation time : 2 hours

Jerk Pork Chops:

2 green onions, halved

2 tbsp canola oil

2 tbsp fresh thyme leaves

4 tsp soy sauce

1 fresh chili pepper

1 piece fresh ginger (1-inch piece)

2 cloves garlic

1 tsp lime zest

2 tbsp lime juice

2 tsp ground allspice

1 tsp pepper

1 tsp chili powder

1 tsp ground cinnamon

1 tsp brown sugar

1/2 tsp salt

1/4 tsp cayenne pepper

4 bone-in pork chops (6 to 8 oz each)


Pineapple Salsa:

1 1/2 cups diced pineapple

1/3 cup diced red pepper

1/4 cup diced red onion

2 tbsp lime juice

2 tbsp finely chopped fresh cilantro

2 tsp minced fresh ginger

1 tsp brown sugar

1/2 tsp salt

Step by step

  1. Jerk Pork Chops: In food processor, pulse together green onions, oil, thyme, soy sauce, chili pepper, ginger, garlic, lime zest, lime juice, allspice, pepper, chili powder, cinnamon, sugar, salt and cayenne until blended.
  2. Pat pork chops dry with paper towel; toss with jerk seasoning. Seal each pork chop with some of the marinade in vacuum bag or zipper-lock bag.
  3. Fill the removable cooking pot with a minimum of 3QT of water and place it in the multi pot. Lock lid into place. Set vent knob to open. On multi pot, press SousVide button. It starts out at a temperature of 122˚F. Press SousVide button again within 3 seconds and set temperature to 156˚F. Set cook time for 1 hour 30 minutes.
  4. When water has reached desired temperature, multi pot will beep 3 times. Add pork chops and place the lid on, keeping the vent open. When cook time is complete, carefully remove pork chops. Let stand for 5 minutes. Remove pork chops from bags.
  5. Meanwhile, preheat grill to medium-high heat; grease grates well. Grill pork chops for about 2 minutes per side or until grill-marked.
  6. Pineapple Salsa: Stir together pineapple, red pepper, onion, lime juice, cilantro, ginger, brown sugar and salt. Let stand for 10 minutes. Serve pork chops with Pineapple Salsa.

Tip: For spicy jerk seasoning, use a Scotch bonnet or habanero pepper. For medium jerk seasoning, use a finger or serrano chili pepper and, for mild jerk seasoning, use a jalapeño pepper and omit cayenne pepper.

Nutrition Facts

Per 1/4 recipe

Calories 230

Fat 8g

Saturated Fat 2g

Cholesterol 75mg

Sodium 430mg

Carbohydrate 13g

Fiber 2g

Sugars 9g

Protein 25g