Nothing beats a Pork Chop right off the grill, except when it is completely dried out and overcooked. That is why it is a good idea to sous vide cook the Pork Chops first and then finish them off with a quick sear on the grill. This will guarantee that then remain juicy and delicious.
4 Bone-in pork chops, 1 inch to 1 1/2 inch thick each
1/4 cup Simon Barbecue Jalapeño Maple Barbecue Rub
1 Mango, diced
1/4 Red onion, diced
1/2 Jalapeño pepper, chopped
2 tbsp Cilantro, chopped
1 Lime, squeezed
1 tbsp Tequila
1/2 tbsp Salt
1/4 tbsp White sugar
Season the Pork Chops with the Jalapeño Maple Barbecue Rub, or the rub of your choice. Place the chops into freezer bags and let rest while you prepare the Mango Salsa.
Combine all the Mango Salsa ingredients into a bowl and stir well. Place into the refrigerator to allow those flavors to all come together.
Sous vide cook the Pork Chops at 144 degrees for 2-4 hours. Remove and dry off completely with paper towels. Apply more rub if you feel it is necessary.
Place pork chops on the hot grill grate and cook for 60-90 seconds on each side to give the Chops a good sear. Remove and serve with the Mango Salsa. Enjoy!
Watch my video below where I will show you how to make this recipe step by step.