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MIRAGE'S PORK CHOPS INSPIRED BY APEX LEGENDS

Name: Mirage's Pork Chops inspired by Apex Legends
Cook time: 3600 s
Total time: 3600 s
Yield: 4 servings
Ingredients: For the Babish Version; Double cut bone pork chop; For the Sweet potato puree; 2 medium sweet potatoes; 3/4 stick unsalted butter; Kosher salt; Freshly ground pepper; Honey; Maple syrup; For the Glaze; 50 g brown sugar; 20 white wine vinegar; 20 g dijon mustard; 10 maple syrup; pinch of ground cloves; pinch of cinnamon; Cayenne pepper; 15 hand squeezed pineapple juice; inch For the Game Version; 2 in Bone pork chops; 80 dijon mustard; 100 honey; 30 maple syrup; 15 g cinnamon; 15 g ground cloves; Cayenne pepper; Kosher salt; Freshly ground pepper; Vegetable oil; For the Writer’s Version

cook:

1 h

Picture for Mirage's Pork Chops inspired by Apex Legends

6,880,841 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

original

metric

INGREDIENTS

For the Babish Version

Double cut bone pork chop

For the Sweet potato puree

2 medium sweet potatoes

¾ stick unsalted butter

Kosher salt

Freshly ground pepper

Honey

Maple syrup

For the Glaze

50 g brown sugar

20 white wine vinegar

20 g dijon mustard

10 maple syrup

pinch of ground cloves

pinch of cinnamon

Cayenne pepper

15 hand squeezed pineapple juice

inch For the Game Version

2 in Bone pork chops

80 dijon mustard

100 honey

30 maple syrup

15 g cinnamon

15 g ground cloves

Cayenne pepper

Kosher salt

Freshly ground pepper

Vegetable oil

For the Writer’s Version

90 ml dijon mustard

110 ml honey

30 ml maple syrup

Cayenne pepper

Ground pepper

pinch of cinnamon

pinch of clovers

15 ml hand squeeze pineapple juice

Brown sugar

2 in bone pork chops

TOOLS

Babish Carving Fork

Babish Cutting Board

Babish "Clef" Knife

Babish Mini Prep Bowls

Babish Santoku Knife

Babish Measusring Cups and Spoons set

Babish Boning Knife

Babish Cast Iron Skillet

Babish Everyday Pan

DIRECTIONS

For the Babish Version

Prepare sous-vide pork chop, heavily seasoning with kosher salt and freshly ground pepper on all sides.

Double cut bone pork chop

Kosher salt

Freshly ground pepper

Vacuum seal the bag with pork chop, and put into 140°F sous-vide device for at least one hour.

Double cut bone pork chop

Peel and thinly slice the sweet potatoes.

medium sweet potatoes

Put the sliced potato into a medium saucepan, and add half a cup of water and unsalted butter.

medium sweet potatoes

¾ stick unsalted butter

Place on the stove over medium-high heat until it starts to shimmer and reduce heat to medium-low, and let them cook until they are completely soft and fall apart (10 to 20 minutes).

Blend the sweet potatoes until they get smooth and add kosher salt, a little drop of honey and maple syrup. Blend them until it’s completely combined.

2 medium sweet potatoes

Honey

Maple syrup

Kosher salt

To prepare the glaze, add brown sugar, white wine vinegar, dijon mustard, maple syrup, a pinch of ground cloves, a pinch of cinnamon, sprinkle of cayenne pepper, and hand squeezed pineapple juice into a bowl.

50 g brown sugar

20 ml white wine vinegar

10 ml maple syrup

pinch of ground cloves

pinch of cinnamon

Cayenne pepper

15 hand squeezed pineapple juice

20 g dijon mustard

Remove pork chop from the sealed bag and place into a preheated pan.

Double cut bone pork chop

Cook until it has a brown crust all sides

10.

Place the glaze into a small saucepan and reduce it for 5-10 minutes until it’s syrupy.

For the Glaze

11.

Carve the pork chop off the bone and cut into thick pieces.

Double cut bone pork chop

12.

Put the sweet potato puree on the plate, arrange the pork chop on top, and drizzle with glaze. Serve and enjoy!

For the Sweet potato puree

Double cut bone pork chop

For the Glaze

13.

For the In-Game Version

Add dijon mustard, honey, maple syrup, cinnamon, ground cloves and cayenne pepper into a bowl and mix together.

15 g ground cloves

100 honey

80 dijon mustard

Cayenne pepper

15 g cinnamon

30 ml maple syrup

Season pork chop with kosher salt and freshly ground pepper.

2 in Bone pork chops

Kosher salt

Freshly ground pepper

Preheat a large stainless steel skillet with few tablespoons of vegetable oil over medium high heat.

Vegetable oil

When it starts smoking, place pork chop into the skillet and cook 2-4 minutes until it’s seared.

Bone pork chops

Add the glaze to the pork chops and coat evenly.

For the Glaze

Bone pork chops

Put into the oven for 10 to 12 minutes until the pork registers 100-145 °F internally.

For the Writer’s Version

Add dijon mustard, honey, maple syrup, a pinch of cinnamon, a pinch of clovers and hand squeezed pineapple juice and mix it together.

90 ml dijon mustard

110 ml honey

30 ml maple syrup

pinch of cinnamon

pinch of clovers

15 ml hand squeeze pineapple juice

To prevent chop curling, place two shallow cuts in the fat cap of each chop.

Season the pork chops with kosher salt, ground pepper, cayenne pepper and sprinkles of brown sugar.

Brown sugar

2 in bone pork chops

Cayenne pepper

Ground pepper

Preheat the pan and place the pork chop inside. Sear the one side of pork chop for 2 to 4 minutes.

Pour glaze in and let it cook one side of chop before flipping.

For the Glaze

bone pork chops

Place into a preheated 375°F oven for 10 to 12 minutes until internal temperature 145 °F is reached.

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