Thursday, February 16, 2012

William Sonoma Pork Chops

I was searching around on the internet one afternoon to find a new recipe to make sup some little pork chop cutlets that I had and found this absolutely amazing recipe on the Williams-Sonoma site.  It is seasoned with balsamic vinegar, bacon and thyme and it like a spin off of my favorite bangers and mash recipe I have from Jamie Oliver.  It's a super easy recipe, but looks and tastes like it came from a 5 star restaurant. So make them up for a special treat during the middle of the week or for a special meal with special guests...either way its amazing.

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 demi-glace
Fresh rosemary leaves for garnish


Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm 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. Serves 4.

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