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A close-up of a seared steak topped with creamy peppercorn sauce and garnished with chopped parsley, served on a light-colored plate.

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.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 1
Course: Dinner, Main Course, Meat
Cuisine: American
Ingredients Equipment Method Notes

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.
Make the White Wine Sage Sauce
  1. In a small saucepan over medium heat, melt 1 tablespoon butter and add the chopped shallot. Cook until soft and translucent.
  2. Add white wine and simmer until reduced by half, about 3–4 minutes. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.
  3. 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. 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.

Notes

Storage: Keeps in an airtight container in the fridge for 3 days, pork and squash together is fine. Reheat the pork gently, covered, in a low oven so the sous vide texture doesn't toughen up, and warm the sauce separately in a small pan before spooning back over.

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