Roasted Pork Chops With Serrano Ham Vinaigrette Recipe - Cooking Index
Roasted Pork Chops With Serrano Ham Vinaigrette Recipe - Cooking Index
| Vinaigrette | ||
| 6 | Bacon slices | |
| 1 2/3 cups | 394ml | Low-salt chicken broth |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 tablespoon | 15ml | Shallot - finely chopped (large) |
| 1/3 cup | 48g / 1.7oz | Chopped smoked ham |
| 5 1/2 tablespoons | 82ml | Golden brown sugar - (packed) |
| 1/4 cup | 59ml | Red wine vinegar |
| Pork Chops | ||
| 6 | Pork rib chops, 3/4" to 1"-thick | |
| 2 tablespoons | 30ml | Vegetable oil |
| 4 tablespoons | 60ml | Fresh thyme sprigs (large) |
| 1/4 cup | 36g / 1.3oz | Finely-chopped Serrano ham or prosciutto - - (abt 2 oz) |
| 1 1/2 tablespoons | 22ml | Butter - melted |
| Fleur de sel (French sea salt) - optional | ||
| Yukon Gold Potato And Fuji Apple Gratins - (see recipe) |
For Vinaigrette: Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes. Remove bacon and reserve for another use. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside.
Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat. Add shallot; saute until tender, about 3 minutes. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes. Add reduced broth; boil until slightly reduced, about 3 minutes. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.
For Pork Chops: Preheat oven to 375 degrees. Sprinkle pork chops with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add pork chops to skillet; cook until golden brown, about 2 minutes per side.
Transfer to roasting pan large enough to hold chops in single layer. Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150 degrees, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.
Rewarm vinaigrette over medium heat. Whisk in bacon drippings and Serrano ham. Season with salt and pepper. Place 1 pork chop on each of 6 plates. Drizzle with melted butter. Sprinkle with fleur de sel, if desired. Spoon vinaigrette over. Serve with potato gratins.
This recipe yields 6 servings.
Source:
Bon Appetit, September 2003
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