American · Dinner

Sous Vide Tomahawk Pork Chop with Bacon-Apricot-Bourbon Glaze

Inspired by a pork chop I used to enjoy at Firehouse No. 1, a gastropub in San Jose, California. Their combination of a thick-cut pork chop, creamy polenta, bacon-apricot glaze, and broccolini was memorable enough that I wanted to recreate it at home. This version adds a few personal touches: a bone-in tomahawk pork chop cooked sous vide for a perfectly juicy interior, a hard cast-iron sear, and a rich bacon-apricot glaze with a splash of bourbon. Creamy Parmesan polenta provides the base, while lightly charred broccolini with garlic and lemon brings freshness and balances the richness of the dish. The result is an elevated, restaurant-inspired dinner that's surprisingly approachable to make at home.

Prep: 30 min
Cook: 3 hr 30 min
Total: 4 hr
Serves: 2
Difficulty: intermediate

Russell Toris@russelltoris

Date Night

Ingredients

2Servings

For the pork chop

2 whole Bone-in Pork Chop, or one Tomahawk chop, 1½–2 inches thick
2 pinch Kosher Salt, to taste
2 pinch Black Peppercorn, to taste
4 pc Thyme
2 clove Garlic, peeled and smashed
1 tbsp Vegetable Oil
1 tbsp Unsalted Butter

For the polenta

1 cup Polenta, coarse-ground
3 cup Chicken Stock
1 cup Whole Milk
2 tbsp Unsalted Butter
½ cup Parmigiano Reggiano, freshly grated
1 pinch Kosher Salt, to taste
1 pinch Black Peppercorn, to taste
1½ tbsp Heavy Cream (optional)

For the glaze

4 pc Bacon, diced
1 whole Shallot, finely minced
1 clove Garlic, minced
3 tbsp Bourbon
½ cup Apricot Preserves
¼ cup Chicken Stock
1½ tbsp Apple Cider Vinegar
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
½ tsp Thyme (optional)
1 pinch Crushed Red Pepper (optional)
1 pinch Ground Black Pepper, to taste
1 tbsp Unsalted Butter, cold, for finishing

Method

Prepare and Season the Pork

Preheat the sous vide water bath to 137°F. Pat the tomahawk pork chop dry and season generously with kosher salt and freshly ground black pepper. Place in a sous vide-safe bag with 2 sprigs of fresh thyme and 1 smashed garlic clove. Vacuum seal or use the water displacement method.

Cook the Pork Sous Vide

Submerge the sealed pork completely and cook at 137°F for approximately 2½ hours for a 1½-inch chop or 3½ hours for a 2-inch chop, using validated pasteurization timing for the actual thickness. While the pork cooks, prepare the remaining ingredients and components.

Render the Bacon and Sauté the Aromatics

In a skillet over medium heat, cook the diced bacon until crisp. Remove the bacon and reserve, leaving about 1 tablespoon of rendered fat in the pan. Add the minced shallot and sauté for 1–2 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

Prepare the Bacon-Apricot-Bourbon Glaze

Remove the skillet briefly from the heat and add the bourbon. Return to medium heat and simmer for 1–2 minutes, scraping up the browned bits. Stir in the apricot preserves, chicken stock, apple cider vinegar, Dijon mustard, Worcestershire sauce, thyme, red pepper flakes if using, and black pepper. Simmer for 5–8 minutes until glossy and spoonable. Set aside, keeping the crispy bacon separate until finishing.

Cook the Parmesan Polenta

About 40 minutes before serving, bring 3 cups chicken stock and 1 cup whole milk to a gentle simmer in a saucepan. Slowly whisk in the polenta, reduce heat to low, and cook for 25–35 minutes or until tender, stirring frequently. Add more warm stock or milk if needed. Stir in 2 tablespoons butter and ½ cup freshly grated Parmesan. Season with salt and pepper, adding a splash of cream if desired. Keep warm and loose enough to spoon.

Blanch the Broccolini

While the polenta cooks, trim the dry ends from the broccolini and split any thick stems lengthwise. Blanch in boiling salted water for 60–90 seconds until bright green and just beginning to soften. Drain thoroughly, pat dry, and set aside for the final sauté.

Sear and Butter-Baste the Pork

Remove the pork from the sous vide bag, discard the aromatics and liquid, and pat thoroughly dry. Heat a cast-iron skillet over high heat with 1 tablespoon neutral oil. Sear for 60–90 seconds per side until deeply browned, including the edges where possible. Reduce heat slightly, add 1 tablespoon butter, smashed garlic, and fresh thyme, and baste for another 30–60 seconds. Transfer to a cutting board and rest for approximately 5 minutes.

Char the Lemon-Garlic Broccolini

While the pork rests, heat 1–2 tablespoons olive oil in a skillet over medium-high heat. Add the blanched broccolini and cook for 2–4 minutes, turning occasionally, until lightly charred. Reduce heat, add thinly sliced garlic and optional red pepper flakes, and cook for 30–60 seconds. Remove from heat and finish with fresh lemon juice, optional zest, salt, and black pepper.

Finish the Glaze and Adjust the Polenta

Gently rewarm the bacon-apricot-bourbon glaze, then remove from heat and swirl in 1 tablespoon cold butter. Fold in the reserved crispy bacon. Taste and adjust with cider vinegar if too sweet or chicken stock if too thick. Stir the warm polenta, adding a splash of milk or stock if necessary to restore its creamy, spoonable consistency.

Carve, Plate, and Serve

Slice the pork away from the bone and cut into thick slices. Spoon creamy Parmesan polenta slightly off-center onto warm dinner plates, then fan the pork slices over it, positioning the tomahawk bone for presentation. Spoon the warm bacon-apricot-bourbon glaze over the pork, allowing some to reach the polenta. Arrange the charred lemon-garlic broccolini alongside, keeping it mostly separate from the glaze. Serve immediately.