Ingredients
Makes 6 servings
Vinaigrette
Pork chops
For vinaigrette:
Step 1
Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes. Remove bacon and reserve for another use. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
Step 2
Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside. Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat. Add shallot; sauté until tender, about 3 minutes. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes. Add reduced broth; boil until slightly reduced, about 3 minutes. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.
For pork chops:
Step 3
Preheat oven to 375°F. Sprinkle pork chops with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add pork chops to skillet; cook until golden brown, about 2 minutes per side. Transfer to roasting pan large enough to hold chops in single layer. Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150°F, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.
Step 4
Rewarm vinaigrette over medium heat. Whisk in bacon drippings and Serrano ham. Season with salt and pepper. Place 1 pork chop on each of 6 plates. Drizzle with melted butter. Sprinkle with fleur de sel, if desired. Spoon vinaigrette over. Serve with potato gratins.
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Reviews (11)
Back to TopThis was very good as written. I though the pork chop time in the oven was perfect. Regretfully no prosciutto in the pantry tonight but everything else was. Quick, simple. I will look forward to using the proper ham next time. Used a non-nitrate cured bacon which tends to be much leaner than the normal brands so I was a little lLow on drippings.
jimpan
Connecticut
3/29/2012
This was good. The vinaigrette was very tasty.
Anonymous
Dayton, OH
4/6/2010
I thought it was very good (and has potential), however, I did make some changes and next time I will do more changes: 1) I used less than the recommended amount of bacon drippings (to avoid it being bacon overpowering) 2) I passed the bacon drippings through a sieve lined with paper towels so it is clear 3) Perhaps because I used less bacon grease, the sauce was a tad too sweet, I would cut the amount of brown sugar next time 4) I infused the sauce with a few sprigs of thyme and a bayleaf which gave it just a hint of herb flavoring
Anonymous
Centreville, VA
5/12/2004
这是好的。我不明白所有的配置hhs, though. The recipe was easy, and the sauce was very tasty, but the meat was nothing special. I should note, however, I am not a big fan of pork, but was looking for something different. I have left over sauce that I will save for a pork tenderloin, which will be the cut I will stick to here out. I served with the potato gratin, roasted asparagus and a walnut roquefort salad. We struggled picking the wine pairing, because of the acidity in the sauce. Went with a Cote du Rhone, and it worked well, a rioja would also work, we think. I can't believe this would be served at the French Laundry as written, would expect something more there...
Anonymous
Stockholm
4/26/2004
I also had to substitute thyme with rosemary and left out the ham, (is this a trend?) It was a great dish - Easy, flavorful and quick. Loved it.
Anonymous
Chicago, IL
1/27/2004
Excellent!! I had to cut a few corners to make do w/stuff on hand and my budget (I'm a broke college student). I didn't add the Serrano ham, and substituted rosemary for thyme (yeah, yeah, sounds like the song, I know). Very good! I ended up leaving it in the oven for 10-12 min, instead of the recommended 8. Maybe I didn't leave it in the pan/oil long enough.
Anonymous
Ninjas are sweet!!
1/4/2004
I'd give this 2 1/2 forks. It was good but I found the bacon drippings to be a little over powering in the vinaigrette, and I was hoping it would have a little more zing to it. Next time I might use a thicker cut of pork. I did make the suggested potatoes and they were great.
Anonymous
State College
10/15/2003
The sauce was really great, but I'm just not a huge fan of pork. I'll probably make this again but substitute something for the pork. I made the potato gratins to accompany this dish and was pleasantly surprised by their flavor. I agree that popping them under the broiler to brown the tops at the very end of cooking would help with the appearance.
deb
chicago
10/10/2003
OK, we changed it a little -- cooked the pancetta with the vinagrette instead of ham, and kept all the goodies in, no straining. We like our chunky sauces. We also made a bit more, put it over spinach and it cooked the spinach down and the sauce was a dressing. Served it with an herb risotto and it was delicious!
Kim G.
San Francisco, CA
10/5/2003
This was a definite keeper!! The pork chops were very moist and full of flavor! I would highly recommend for an easy meal yet very delicious!
Anonymous
Kirkland, WA
9/20/2003
Recipe was easy to follow, and the pork chops cooked in the stated amount of time. The vinaigrette could have been a little sweeter (or was it too much bacon drippings?), so we might add more brown sugar next time. Very yummy.
Anonymous
Oakland
9/17/2003
