Grilled pork chop with bourbon demi and squashed squash

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I'm falling behind in consuming all of the meat from my meat CSA and my freezer is starting to fill up! I decided on a grill center cut pork loin chop from Meat CSA Installment #3.

Season a thick bone-in pork chop with salt, pepper, garlic powder, and onion powder. Lightly coat with olive oil.

Since I'm using the grill-chill-sous vide technique I only grilled the chop for 1 to 1 1/2 minutes per side. You could, of course, just grill it all the way through and eliminate the sous vide.

Rapidly chill then vacuum seal.

Sous vide for 1 1/2 hours at 155°F. Remove from the sous vide and let rest for 15 minutes before opening the bag.

The demi is a little More Than Gourmet demi glace gold with a tablespoon or so bourbon added. I heated a tablespoon of demi glace gold, 3 tablespoons of water, and 1 tablespoon of bourbon in a small saucepan for about 5 minutes until completely dissolved.

Served with squashed squash - squash prepared like mashed potatoes!