Crema Balsamica plays a starring role in this impressive braised pork chop dish. Paired with delicious bacon, this sauce reduces to a luscious glaze that’s elegant, but easy to prepare.
Perfect for a quick weeknight dinner, but also worthy of serving to guests. This was a big hit at my house – especially for my husband, who is a huge pork chop fan.
Balsamic and Bacon Braised Pork Chops
· 4 bone-in pork chops (about 1 inch thick)
· Sea salt and freshly ground pepper, to taste
· 1 Tbs. olive oil
· 4 bacon, chop into thin slices (lardons)
· 1 red onion, sliced
· 1 garlic clove, minced
· 1 Tbs. firmly packed dark brown sugar
· 1/2 cup balsamic vinegar
· 1 1/2 tsp. dried thyme
· 1 cup low-sodium chicken broth
Season the pork chops with salt and pepper. Heat pan and add olive oil. Brown pork chops in pan on each side – about 3-4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Reduce heat to medium-low and add the onions, cook until soft about 8 minutes. Add the garlic and cook for another 1 minutes. Drain excess fat, leaving about a tablespoon or so in the pan.
Stir in the brown sugar, balsamic vinegar reduction, and thyme. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and bring sauce to a simmer.
Return the pork chops to the pan. Cook, covered for about about 5 minutes and then uncovered for another 7-8 minutes.
Serve with mashed potatoes, rice or ramen rice noodles and a side of steamed or sautéed green beans.