Pork Chop with Sage White Wine Sauce

A sous vide pork chop gets finished with a reverse sear and topped with a luxurious sage white wine sauce, served alongside caramelized roasted butternut squash. A restaurant-level meal made effortlessly at home.

Why You'll Love Pork Chop w/ Sage White Wine Sauce

This sous vide pork chop is fall-apart tender with a perfect sear, and the sage white wine pan sauce brings a rich, herbaceous note that feels elegant without the fuss. It's a dinner party favorite-or a reason to treat yourself midweek.

Tips and Tricks

• Sous vide your pork to exactly 140°F for the juiciest result-then finish with a hot sear to build that crust.
• Deglaze the pan with white wine *after* the sear to capture all the flavor bits left behind.
• Slice the pork against the grain to maximize tenderness.

Variations

Make it your own with these simple swaps:

• Use rosemary or marjoram if sage isn't your thing.
• Swap butternut squash for sweet potato or carrot purée.
• Add a splash of cream to the sauce for extra richness.

Substitutions

No problem if you're missing an ingredient:

• No shallot? Try finely minced onion or leeks.
• No white wine? Dry vermouth or chicken stock work in a pinch.
• Don't have avocado oil? Use any high-smoke point oil like grapeseed or canola.

Best served with

• Butternut squash purée or mashed sweet potatoes
• Charred Brussels sprouts or roasted fennel
• Warm grain salad with farro or barley
• A glass of oaked Chardonnay or dry cider

How to Store Leftovers

• Store pork and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the sauce gently on the stove and warm pork slices in a covered pan over low heat.
• A splash of broth or wine helps keep things juicy.

Common Questions

Pork Chop with Sage White Wine Sauce

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A sous vide pork chop gets finished with a reverse sear and topped with a luxurious sage white wine sauce, served alongside caramelized roasted butternut squash. A restaurant-level meal made effortlessly at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: American

Calories: 713

Ingredients Equipment Method Nutrition

Ingredients

  

For the pork chop

• 1 bone-in pork chop
• 1 tablespoon avocado oil
• 1 sprig thyme
• salt and pepper to taste

For the sauce

• 1 tablespoon butter
• 1 shallot finely chopped
• ¼ cup dry white wine
• 1 teaspoon chopped fresh sage
• 1 tablespoon butter for finishing
• salt to taste

For the side

• 1 small butternut squash peeled and diced
• 1 tablespoon olive oil
• salt and pepper to taste

Equipment

• sous vide immersion circulator
• cutting board and chef's knife
• Saucepan
• Tongs
• Baking Sheet
• Cast iron skillet
• vacuum sealer or zip-top freezer bag

Method

 

Cook the Pork Sous Vide

1. Season pork chop with salt and pepper. Place in a vacuum-sealed or zip-top bag with thyme.
2. Cook in a 140°F water bath for 1.5-2 hours.
3. When done, remove from bag and pat completely dry.

Roast the Butternut Squash

1. Preheat oven to 400°F.
2. Toss diced squash with olive oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes or until golden and tender, flipping halfway through.
3. Make the White Wine Sage Sauce
4. In a small saucepan over medium heat, melt 1 tablespoon butter and add the chopped shallot. Cook until soft and translucent.
5. Add white wine and simmer until reduced by half, about 3-4 minutes.
6. Stir in sage and finish with 1 tablespoon cold butter off heat. Season to taste with salt.

Sear and Finish the Pork

1. Heat avocado oil in a cast iron skillet over high heat until shimmering.
2. Sear pork chop for 45 seconds-1 minute per side, or until golden brown and caramelized. Rest 3-4 minutes before slicing.

Plate

1. Slice pork and plate with roasted squash. Spoon white wine sage sauce over the top. Serve immediately.

Nutrition

Calories: 713kcalCarbohydrates: 30gProtein: 37gFat: 44gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 117mgSodium: 315mgPotassium: 728mgFiber: 1gSugar: 15gVitamin A: 59IUVitamin C: 4mgCalcium: 113mgIron: 2mg

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