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!

Ingredients

Babish Version

• Double cut bone-in pork chop

• Sweet potato puree

  • 2 medium sweet potatoes

  • ¾ stick unsalted butter

  • Kosher salt

  • Honey

  • Maple syrup

• Glaze

  • 50g brown sugar

  • 20ml white wine vinegar

  • 20g dijon mustard

  • 10ml maple syrup

  • Pinch of ground cloves

  • Pinch of cinnamon

  • Cayenne pepper

  • 15ml hand squeezed pineapple juice

In-Game Version

• 2 Bone-in pork chops

• 80ml dijon mustard

• 100ml honey

• 30ml maple syrup

• 15g cinnamon

• 15g ground cloves

• Cayenne pepper

• Kosher salt

• Freshly ground pepper

• Vegetable oil

Writer’s Version

• 90ml dijon mustard

• 110ml honey

• 30ml maple syrup

• Pinch of cinnamon

• Pinch of clovers

• 15ml hand squeeze pineapple juice 

• Brown sugar

• 2 bone-in pork chops

Method

Babish Version

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

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

3. Peel and thinly slice sweet potato.

4. Put sliced potato into a medium saucepan, and add half a cup of water and ¾ stick of unsalted butter.

5. 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).

6. 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.

7. To prepare the glaze, add 50g of brown sugar, 20 ml white wine vinegar, 20g dijon mustard, 10ml maple syrup, a pinch of ground cloves, a pinch of cinnamon, sprinkle of cayenne pepper, and 15ml of hand squeezed pineapple juice into a bowl. 

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

9. 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.

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

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

In-Game Version

1. Add 80ml dijon mustard, 100ml honey, 30ml maple syrup, 15g cinnamon, 15g ground cloves and cayenne pepper into a bowl and mix together.

2. Season pork chop with kosher salt and freshly ground pepper.

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

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

5. Add the glaze to the pork chops and coat evenly.

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

Writer’s Version

1. Add 90ml dijon mustard, 110ml honey, 30ml maple syrup, a pinch of cinnamon, a pinch of clovers and 15ml hand squeezed pineapple juice and mix it together.

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

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

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

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

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