Sous Vide Pork Chops with Cherries and Polenta

To make the pork chops, preheat an immersion circulator for use according to the manufacturer’s instructions to 140°F (60°C).

Pat the pork chops dry with paper towels and season with kosher salt and pepper. Place the chops in separate vacuum bags. Add 2 Tbs. butter and 3 sage leaves to each bag, then vacuum seal the bags.

When the water reaches the desired temperature, lower the bags into the water bath and clip the top of each bag to the water basin. Cook for at least 1 hour and up to 4 hours for more tender chops.

To make the polenta, in a Dutch oven over high heat, bring the water and milk to a boil, then add 1 tsp. kosher salt. While stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated, then continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan frequently, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes. Remove from the heat and stir in the butter until melted. Season to taste with kosher salt and pepper. Cover to keep warm.

Meanwhile, make the cherries: In a small bowl, stir together 1 Tbs. of the wine and the cornstarch; set aside. In a saucepan over medium heat, combine the remaining wine, the cherries, sugar and vinegar and bring to a boil, then cook, stirring occasionally, for 5 minutes. Reduce the heat and simmer, stirring occasionally, until the cherries are softened and the liquid has reduced slightly, about 10 minutes. Stir in the wine-cornstarch mixture and cook, stirring occasionally, until the liquid is syrupy, about 3 minutes more. Remove from the heat and season to taste with kosher salt. Set aside.

When the pork chops are ready, remove the bags from the water bath and transfer the chops to a plate. Discard the sage leaves. Pat the chops dry with paper towels.

Preheat a fry pan over medium-high heat, then add the canola oil and heat until very hot. Add the chops and sear, turning once, until a deep golden crust forms, about 45 seconds per side. During the last 30 seconds of cooking, add the butter and sage leaves. When the butter melts, baste the chops, placing the sage on top of the chops to prevent burning. Transfer the chops to individual plates and pour the pan sauce over them. Let rest for 5 minutes.

Spoon the cherries over the chops, sprinkle with flaky sea salt and serve with the polenta. Serves 2.

Williams Sonoma Test Kitchen