JimK
TVWBB 1-Star Olympian
Quick, delicious meal that'll make you look like a restraunt chef.
Ingredients:
4 Bone-in Pork Chops - at least an inch thick
Kosher salt and fresh ground pepper, to taste
1 TBS EVOO
4 Bacon slices, diced
1 Red onion, sliced about 1/4 inch thick
1 minced clove of garlic
2 TBS firmly packed dark brown sugar
1/2 cup of balsamic vinegar
1 tsp of minced fresh thyme
1 cup of low sodium chicken broth
2 tsp chicken demi-glace
fresh rosemary, for garnish
Directions:
Season the chops with salt and pepper. In a large saute pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown - 3-4 minutes. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off all but 1 TBS of the fat in the pan.
Reduce the heat to medium-low, and the onion and partially cover the pan. Cook, stirring occasionally until the onion is caramaleized and tender; 10-12 minutes. Add the garlic and cook for about 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half; about 10 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the chops to the pan. Cook uncovered, coating the chops with the sauce for another 10-12 minutes. Garnish with the rosemary and serve immediately.
Ingredients:
4 Bone-in Pork Chops - at least an inch thick
Kosher salt and fresh ground pepper, to taste
1 TBS EVOO
4 Bacon slices, diced
1 Red onion, sliced about 1/4 inch thick
1 minced clove of garlic
2 TBS firmly packed dark brown sugar
1/2 cup of balsamic vinegar
1 tsp of minced fresh thyme
1 cup of low sodium chicken broth
2 tsp chicken demi-glace
fresh rosemary, for garnish
Directions:
Season the chops with salt and pepper. In a large saute pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown - 3-4 minutes. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off all but 1 TBS of the fat in the pan.
Reduce the heat to medium-low, and the onion and partially cover the pan. Cook, stirring occasionally until the onion is caramaleized and tender; 10-12 minutes. Add the garlic and cook for about 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half; about 10 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the chops to the pan. Cook uncovered, coating the chops with the sauce for another 10-12 minutes. Garnish with the rosemary and serve immediately.