Pork Chops with Bacon-Sage Sauce

Posted Wed, 05/27/2009 - 12:25pm by Corey
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Pork Chops with Bacon Sage Sauce

The idea of “bacon sauce” immediately drew Corey’s eye to this recipe, securing its spot on our dinner menu. As with other recipes that we have tried from this compilation, this recipe came together marvelously in the promised 30 minutes. The sherry vinegar added an surprising zip to the sauce that contrasted nicely against the herbaceous sage and the savory bacon. An added bonus here is that even if you accidentally over cook your pork, the sauce will compensate with flavor and texture.

 

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 2 slices bacon, chopped
  • 4 boneless center-cut pork chops, ¾ to 1 inch thick
  • Salt and pepper
  • 2 shallots, minced
  • 1 tablespoon finely chopped fresh sage (see note*)
  • 1 garlic clove, minced
  • ¾ cup low-sodium chicken broth
  • 4 teaspoons sherry vinegar
  • 2 tablespoons unsalted butter

Directions

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 empty skillet until well browned and cooked through, about 5 minutes per side.  Transfer to plate and tent with foil.

2.  Add shallots and sage to now-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 to 5 minutes.  Off heat, whisk in butter, remaining vinegar, and bacon.  Season with salt and pepper.  Pour sauce over chops.  Serve.

Note

Use fresh sage, not dried, in this sauce.