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Cider Glazed Pork Chops

Sous Vide Cider Glazed Pork Chops

Serves 4

Many people struggle with pork and tend to serve it dry and tasteless.  The Kuraidori Precision Cooker is a foolproof way to guarantee juicy chops.  Bone in chops can be substituted for boneless and tend to provide more flavor.  Roasted apples can be added to this dish as well to pair with the cider glaze.


For the glaze
½ cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tbsp Dijon mustard
1 tbsp soy sauce
Pinch of cayenne pepper

For the pork chops
4 boneless, center cut pork loin chops, ¾” thick
Salt and ground black pepper
1 tbsp vegetable oil
1 ½ tsp dry mustard

For the pork chops
  1. Preheat the water bath to 144°F. This will result in a medium rare finish.  The temperature can be set higher or lower depending on your desired doneness.
  2. Mix salt, pepper and dry mustard together in a small bowl.  Sprinkle the mixture over each side of the pork chops.
  3. Place the chops in a bag and vacuum seal it or use the water displacement method. 
  4. Insert the bag into the water bath.  Cook for 1 hour.
  5. Remove the bag from the water bath and take the chops out of the bag and pat dry.
  6. Heat the oil in a large cast iron pan until it shimmers.  Place the pork chops in the pan and brown each side, approximately 2 minutes per side. 
  7. Remove from the pan and place on a serving dish.
For the cider glaze
  1. In a medium bowl combine the vinegar, brown sugar, cider or apple juice, Dijon mustard, soy sauce and cayenne pepper.  Whisk it all together thoroughly.
  2. Transfer the glaze to a saucepan and cook over medium heat.  Whisk constantly until the glaze is thick and a dark caramel colour, 2 to 6 minutes.
  3. Dip each pork chop in the glaze and let it simmer for 30 seconds.  Remove the pork chops and serve with some extra glaze poured over it.