Sous Vide Pork Chops with Plums and Polenta

Instructions

1. 1

   Sous vide the pork chops: Heat a sous vide water bath to 145°F. Season the pork chops generously with salt and pepper. Place them in a single layer in one or more vacuum-seal or food-safe resealable bags and seal. Submerge in the water bath and cook for 1½ to 3 hours.

2. 2
   Mise en place

   Once the pork has cooked for at least 1½ hours, leave it sealed in the water bath while preparing the remaining ingredients. Grate the Parmesan. Cut the plums into ¼-inch-thick wedges and remove the pits. Cut the onion into ¼-inch-thick slices. Juice the lemon half.

3. 3

   Sear the pork chops: Remove the chops from the bags and pat them very dry. Warm 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat until shimmering. Sear the chops until deeply browned, about 45 seconds per side. Hold the edges against the pan with tongs and sear for about 30 seconds. Transfer the pork chops to a plate. Set the skillet aside without wiping it out.

4. 4

   Make the polenta: Combine the milk and water in a medium pot and warm over medium-high heat. When the liquid begins to bubble, whisk in the polenta. Cook, whisking often, until soft and thick, about 5 minutes. Remove from the heat and stir in the Parmesan, thyme, butter, ¾ teaspoon salt, and several grinds of pepper. Add more water as needed to loosen the polenta. Taste and adjust the seasoning.

5. 5

   Cook the onion: Warm 1 tablespoon olive oil in the pork-chop skillet over medium heat. Add the onion and thyme, then season with a generous pinch each of salt and pepper. Cook, stirring often, until the onion softens, about 5 minutes.

6. 6

   Add the plums: Add the plums and cook, stirring often, until soft and warm but not mushy, 3 to 4 minutes. Remove from the heat. Stir in the butter and lemon juice.

7. 7

   Cut the pork chops into ½-inch-thick slices. Serve over the polenta with the plums and onions spooned on top.