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Sous Vide Pork Chops with Plums and Polenta

Seared sous vide pork chops over Parmesan cheese polenta, topped with buttery plums and red onion.

Prep
15 min
Cook
1 hr 45 min
Total
2 hr
Yield
4 servings
Finished Sous Vide Pork Chops with Plums and Polenta

Instructions

  1. Cook the pork chops

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

  2. Prepare the polenta and fruit ingredients

    Once the pork has cooked for at least 1½ hours, leave it sealed in the water bath while preparing the remaining ingredients. Grate enough Parmesan cheese to measure ⅓ cup. Pit the plums and cut them into ¼-inch-thick wedges. Cut the onion into ¼-inch-thick slices. Squeeze the lemon half.

  3. Sear the pork chops

    Remove the chops from the bags and pat very dry. Heat 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 skillet with tongs and sear for about 30 seconds. Transfer to a clean plate. Set the skillet aside without wiping it out.

  4. Cook the polenta

    Combine the milk and 1 cup water in a medium pot over medium-high heat. When the liquid begins to bubble, whisk in the polenta. Cook, whisking often, until soft and thick, about 5 minutes.

  5. Finish the polenta

    Remove the pot from the heat. Stir in the Parmesan cheese, 1 tablespoon thyme leaves, 1 tablespoon butter, ¾ teaspoon kosher salt, and several grinds of black pepper. Add water as needed to loosen the polenta. Taste and adjust the seasoning.

  6. Cook the onion

    Heat 1 tablespoon olive oil in the reserved skillet over medium heat. Add the onion and the 1 tablespoon thyme leaves for the plums. Season with a generous pinch each of kosher salt and black pepper. Cook, stirring often, until the onion softens, about 5 minutes.

  7. Cook the plums

    Add the plums and cook, stirring often, until soft and warm but not mushy, 3 to 4 minutes. Remove the skillet from the heat and stir in the 2 tablespoons butter and lemon juice.

  8. Slice and serve

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