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MIRAGE'S PORK CHOPS INSPIRED BY APEX LEGENDS
cook:
1 h
6,911,530 views This week, we're exploring a hotly-requested video game easter egg: Mirage's beloved glazed pork chops from Apex Legends. Sneakily included in one of the game's loading screens, this recipe goes from awful to wonderful to downright delectable...but difficult to look at. Don't understand what I mean? Watch the video ya big silly!
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Babish Version
INGREDIENTS
For the Glaze
50 g brown sugar
20 ml white wine vinegar
20 g Dijon mustard
10 ml maple syrup
pinch of ground cloves
pinch of cinnamon
cayenne pepper
15 ml hand squeezed pineapple juice
For the Sweet Potato Puree
2 medium sweet potatoes
6 tbsp unsalted butter
½ cup water
kosher salt
freshly ground pepper
honey
maple syrup
For the Pork Chop
double cut bone in pork chop
TOOLS
sous vide, optional (see alternative method below)
vacuum sealer and bags, optional
medium saucepan
blender or food processor
mixing bowls
mini prep bowls
small saucepan
skillet, cast iron preferred
tongs
meat thermometer
Chef’s knife
peeler
cutting board
rubber spatula
measuring cups and spoons set
DIRECTIONS
1.
For the Glaze
1.
Combine brown sugar, white wine vinegar, Dijon mustard, maple syrup, cloves, cinnamon, cayenne pepper, and pineapple juice in a bowl.
50 g brown sugar
20 ml white wine vinegar
20 g Dijon mustard
10 ml maple syrup
pinch of ground cloves
pinch of cinnamon
cayenne pepper
15 ml hand squeezed pineapple juice
mixing bowls
measuring cups and spoons set
2.
Transfer to a small saucepan and reduce over medium heat for 5-10 minutes until syrupy.
For the Glaze
rubber spatula
small saucepan
3.
For the Sweet Potato Puree
1.
Peel and thinly slice sweet potatoes. Add them to a medium saucepan with ½ cup water and butter.
2 medium sweet potatoes
6 tbsp unsalted butter
½ cup water
peeler
cutting board
Chef’s knife
medium saucepan
measuring cups and spoons set
2.
Cook over medium-high heat until shimmering, then reduce heat to medium-low. Cook until soft and falling apart (10-20).
2 medium sweet potatoes
6 tbsp unsalted butter
medium saucepan
rubber spatula
3.
Allow mixture to cool then transfer to blender or food processor. Blend until smooth. Season with kosher salt, honey, and maple syrup to taste. Blend again until fully combined.
kosher salt
honey
maple syrup
For the Sweet Potato Puree
measuring cups and spoons set
4.
For the Pork Chop
1.
Sous-Vide Method: Season the pork chop heavily with kosher salt and freshly ground pepper. Vacuum-seal and cook in 140°F sous-vide device for at least 1 hour.
double cut bone in pork chop
kosher salt
freshly ground pepper
2.
Alternative Method: If not using sous-vide, season the pork chop and sear it in a preheated skillet over medium-high heat for 3-4 minutes per side until browned. Reduce heat to medium and cook until the internal temperature reaches 140°F, flipping as needed.
double cut bone in pork chop
kosher salt
freshly ground pepper
For the Pork Chop
skillet, cast iron preferred
tongs
meat thermometer
sous vide, optional (see alternative method below)
3.
Remove pork chop from sous vide (or skillet). If sous-vide, sear in a hot skillet until a brown crust forms on all sides.
double cut bone in pork chop
For the Pork Chop
skillet, cast iron preferred
4.
Plate sweet potato puree, arrange sliced pork chop on top, and drizzle with glaze. Serve and enjoy!
For the Sweet Potato Puree
For the Pork Chop
For the Glaze
Chef’s knife
cutting board
Game Version
INGREDIENTS
For the Glaze
80 g Dijon mustard
100 g honey
30 g maple syrup
15 g ground cinnamon
15 g ground cloves
cayenne pepper
kosher salt
freshly ground pepper
vegetable oil
For the Pork Chop
2 inch bone in pork chops
TOOLS
large stainless steel skillet
rubber spatula
mixing bowls
mini prep bowls
metal tongs
meat thermometer
oven safe skillet or baking dish
oven
measuring cups and spoons set
DIRECTIONS
1.
Combine the Dijon mustard, honey, maple syrup, cinnamon, cloves, and cayenne pepper in a bowl. Mix thoroughly.
80 g Dijon mustard
100 g honey
30 g maple syrup
15 g ground cinnamon
15 g ground cloves
cayenne pepper
mixing bowls
measuring cups and spoons set
rubber spatula
2.
Season pork chops with kosher salt and freshly ground pepper.
2 inch bone in pork chops
freshly ground pepper
For the Pork Chop
kosher salt
3.
Preheat a large stainless steel skillet with a few tablespoons of vegetable oil over medium-high heat. When smoking, add the pork chops.
vegetable oil
2 inch bone in pork chops
large stainless steel skillet
measuring cups and spoons set
4.
Sear for 2-4 minutes until browned. Add the glaze and coat evenly.
2 inch bone in pork chops
For the Glaze
metal tongs
5.
Transfer the skillet to a preheated oven at 375°F. Cook for 10-12 minutes, flipping halfway through, until internal temperature reaches 140-145°F.
For the Pork Chop
oven safe skillet or baking dish
oven
meat thermometer
6.
Remove, let rest for 5 minutes and serve.
Writer's Version
INGREDIENTS
For the Glaze
90 ml Dijon mustard
110 ml honey
30 ml maple syrup
15 ml hand squeezed pineapple juice
pinch of cinnamon
pinch of ground cloves
cayenne pepper
freshly ground pepper
kosher salt
sprinkle of brown sugar
For the Pork Chop
2 inch bone in pork chops
TOOLS
mixing bowls
rubber spatula
mini prep bowls
measuring cups and spoons set
Chef’s knife
cast iron skillet or frying pan
metal tongs
meat thermometer
oven
DIRECTIONS
1.
Combine Dijon mustard, honey, maple syrup, pineapple juice, cinnamon, and cloves in a bowl. Mix well.
90 ml Dijon mustard
110 ml honey
30 ml maple syrup
15 ml hand squeezed pineapple juice
pinch of cinnamon
pinch of ground cloves
mixing bowls
rubber spatula
2.
Score the fat cap on each pork chop with two shallow cuts to prevent curling.
2 inch bone in pork chops
Chef’s knife
3.
Season the chops with kosher salt, ground pepper, cayenne, and brown sugar.
kosher salt
freshly ground pepper
cayenne pepper
sprinkle of brown sugar
4.
Preheat the skillet over medium-high heat. Add pork chops and sear for 2-4 minutes on one side.
2 inch bone in pork chops
cast iron skillet or frying pan
metal tongs
5.
Pour glaze over the cops. Flip and coat both sides.
For the Glaze
For the Pork Chop
metal tongs
6.
Transfer to a preheated oven 375°F and bake for 10-12 minutes, until the internal temperature reaches 145°F.
oven
meat thermometer
cast iron skillet or frying pan
7.
Let rest for 5 minutes before serving.
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