Pork Chops with Bacon-Sage Sauce

from America's Test Kitchen book

Pork Chops with Bacon-Sage Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 3

    slices of bacon, chopped

  • 4

    boneless center-cut pork chops, ¾ 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

  • ¾

    c low-sodium chicken broth

  • 4

    tsp sherry vinegar

  • 2

    tbls unsalted butter


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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