Ingredients
- 3 slices of bacon, chopped
- 4 boneless center-cut pork chops, 3/4 to 1 inch thick (about 6 oz ea.), sides slit
- Salt and Pepper
- 2 shallots, minced
- 1 tbls finely chopped fresh sage
- 2 garlic cloves, minced
- 3/4 c low-sodium chicken broth
- 4 tsp sherry vinegar
- 2 tbls unsalted butter
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
1. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chops dry with paper towels and season with salt and pepper. Cook chops in skillet until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
2. Add shallots and sage to empty skillet and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, 3 teaspoons vinegar, and any accumulated pork juices, scraping up any browned bits. Simmer until reduced by half, 3-5 minutes. Off heat, whisk in butter, remaining vinegar, and bacon. Season with salt and pepper. Pour sauce over chops and serve.
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