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
Method
Cook the Pork Sous Vide
- Season pork chop with salt and pepper. Place in a vacuum-sealed or zip-top bag with thyme.
- Cook in a 140°F water bath for 1.5–2 hours.
- When done, remove from bag and pat completely dry.
Roast the Butternut Squash
- Preheat oven to 400°F.
- 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.
- Make the White Wine Sage Sauce
- In a small saucepan over medium heat, melt 1 tablespoon butter and add the chopped shallot. Cook until soft and translucent.
- Add white wine and simmer until reduced by half, about 3–4 minutes.
- Stir in sage and finish with 1 tablespoon cold butter off heat. Season to taste with salt.
Sear and Finish the Pork
- Heat avocado oil in a cast iron skillet over high heat until shimmering.
- Sear pork chop for 45 seconds–1 minute per side, or until golden brown and caramelized. Rest 3–4 minutes before slicing.
Plate
- Slice pork and plate with roasted squash. Spoon white wine sage sauce over the top. Serve immediately.