Sous Vide Pork Chop with Coffee and Molasses
This pork chop recipe uses the sous vide method combined with a coffee molasses brine and rub
Equipment
- sous vide immersion circulator
Ingredients
- 3 pounds boneless pork chop bone-in also works
Brine
- 2 cups water
- 1.5 cups coffee
- ¼ cup kosher salt
- 3 tablespoon brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
Rub
- 2 teaspoon ground coffee
- 1 tablespoon brown sugar
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon ginger powder
Instructions
- In large bowl combine brine ingredients. Add pork to bowl, cover and let marinate in refrigerator for at least 4 hours.
- Combine ingredients for rub in small bowl. Set sous vide bath for a temperature of 145 degrees. Remove pork from marinade and pat dry. Coat pork on both sides with rub. Place pork in sous vide bag, seal and cook in bath for at least 1.5 hours.
- Heat skillet or grill to high. Remove pork from sous vide. Sear pork on skillet or grill until brown on both sides (about 2 minutes per side).