Roasted Pork Chops With Serrano Ham Vinaigrette

By á-174942

Ingredients

• VINAIGRETTE:
• 6 bacon slices
• 1 2/3 cups low-salt chicken broth
• 1 tablespoon vegetable oil
• 1 large shallot finely chopped
• 1/3 cup chopped smoked ham
• 5 1/2 tablespoons golden brown sugar - (packed)
• 1/4 cup red wine vinegar
• PORK CHOPS:
• 6 pork rib chops, 3/4" to 1"-thick
• 2 tablespoons vegetable oil
• 4 large fresh thyme sprigs
• 1/4 cup finely-chopped Serrano ham or prosciutto - (abt 2 oz)
• 1 1/2 tablespoons butter melted
• Fleur de sel (French sea salt) optional
• Yukon Gold Potato And Fuji Apple Gratins (see recipe)

Details

Servings 6

Preparation

Step 1

For Vinaigrette: 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).

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: Preheat oven to 375 degrees. 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 degrees, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.

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.

This recipe yields 6 servings.