Most supermarket barbeque sauces are overly sweet, masking the flavor of the meat they are supposed to enhance. When we want to use barbeque sauce, but don’t want to bother making our own, we add a splash of apple cider vinegar to store bought barbecue sauce to balance out the sweetness and add a welcome, acidic bite. We employ this hack in our recipe for tangy barbecue pork chops for flavorful chops that don’t get bogged down in saccharine sauce. Want to make your own BBQ sauce? Follow our recipe here.

BBQ Pork Chops

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 3 hours
  • Print


  • 2 (7 oz) pork chops
  • 2 tsp vegetable oil
  • ⅓ cup BBQ sauce
  • 2 tsp apple cider vinegar


1) Place pork chops in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 135°F for 1 hour and 30 minutes

Top Zone: Sous Vide at 135°F for 1 hour and 30 minutes

2) After the cook, remove pork chops from packaging and pat dry thoroughly. Heat vegetable oil in a medium cast iron skillet over high heat until just smoking. Add the chops and sear 1-2 minutes per side until browned, pressing down gently to ensure even contact with the pan. Transfer to a cutting board.

3) Reduce heat to low and add BBQ sauce and vinegar, whisking to scrape up any browned bits from the bottom of the skillet. Simmer sauce for 2 minutes, or until thickened. Return chops to pan, turning to coat in sauce. 

Remove from skillet, divide between plates, and serve. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 135°F for 1 hour and 30 minutes.


Nutritional Information per serving (2 servings per recipe): Calories 350, Total Fat 13g, Total Carbohydrates 14g, Total Sodium 810mg, Total Protein 41g

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