Balsamic Braised Pork Chops

December 24th, 2010

Balsamic Braised Pork Chops

You’ll need some good, thick pork chops with the bone attached for this dish. The balsamic, bacon and onion flavors are going to make this way more than just boring old pork chops.

I found something recently, labeled “rack of pork” that I was able to cut into 8 nice thick chops, just perfect for this recipe.

Balsamic Braised Pork Chops

Sear the pork and then remove it to a temporary location while you prepare the braising liquid.

Balsamic Braised Pork Chops Balsamic Braised Pork Chops

Is there ANYTHING better than this combination?

Balsamic Braised Pork Chops

Yes, actually… adding balsamic vinegar and thyme makes it even more heavenly.

Balsamic Braised Pork Chops

Reduce all of that a bit. Next add the stock and the demi glace… and then cook the chops in that liquid for 10 minutes or so. Done!

Balsamic Braised Pork Chops

Adapted from Williams-Sonoma

Ingredients:
  • 4 bone-in pork chops, each 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 4 bacon slices, diced
  • 1 red onion, sliced 1/4 inch thick
  • 1 garlic clove, minced
  • 2 Tbs. firmly packed dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tsp. minced fresh thyme
  • 1 cup low-sodium chicken broth
  • 2 tsp. chicken or veal demi-glace (make your own or use D’Artagnan brand)
  • Fresh rosemary leaves for garnish
Preparation
  1. Season the pork chops with salt and pepper. Heat a large sauté pan over medium-high heat, then the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
  2. In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. 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.
  3. Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 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, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
  4. Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately.
Balsamic Braised Pork Chops
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“Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.”
~ Anthony Bourdain