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.
Sear the pork and then remove it to a temporary location while you prepare the braising liquid.
Is there ANYTHING better than this combination?
Yes, actually… adding balsamic vinegar and thyme makes it even more heavenly.
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
- 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
- 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.
- 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.
- 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.
- 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.
Like this blog? Subscribe to monthly emails.