Bone-In Pork Loin Chop with Blueberry Bourbon Pecan Jam


  • 1 pkg Meyer Natural Heritage Duroc Bone-In Pork Loin Chops
  • 1 tbsp Salt, pepper and garlic powder (enough to cover both sides)
  • 2 tbsps Blueberry bourbon and pecan jam (blueberry jam is a good substitute)
  • 1/2 pkg Coleslaw mix
  • COLESLAW: (whisk ingredients together and add coleslaw mix.)
  • 1 cup Mayonnaise
  • 2 tbsps Apple cider vinegar
  • 1 tbsp Dijon mustard
  • Cracked black pepper and salt to taste


1. Sous vide your pork chop at 130 degrees for 2 hours. Remove, pat dry and season with salt, pepper, and garlic powder. 

2. Grill on both sides on high heat until the internal temp gets to 150 and let the pork rest for 5 minutes.

3. Top off the pork chops with a premade blueberry bourbon and pecan jam. 

4. Serve with coleslaw and potatoes.