Pork Chops with Bacon-Sage Sauce

By á-8

from America's Test Kitchen book

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

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.