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. 

BBQ Pork Chops

  • Servings: 2
  • Difficulty: 3 hours
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  • 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, cover with water, and insert into the top right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Multi-Zone Settings 

Protein: 135°F for 1 hour and 30 minutes

Vegetable: 0 minutes

Starch: 0 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. 


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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