Cooking Index - Cooking Recipes & IdeasRoasted Pork Chops With Serrano Ham Vinaigrette Recipe - Cooking Index

Roasted Pork Chops With Serrano Ham Vinaigrette

Type: Pork
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Bacon slices
1 2/3 cups 394mlLow-salt chicken broth
1 tablespoon 15mlVegetable oil
1 tablespoon 15mlShallot - finely chopped (large)
1/3 cup 48g / 1.7ozChopped smoked ham
5 1/2 tablespoons 82mlGolden brown sugar - (packed)
1/4 cup 59mlRed wine vinegar
  Pork Chops
6   Pork rib chops, 3/4" to 1"-thick
2 tablespoons 30mlVegetable oil
4 tablespoons 60mlFresh thyme sprigs (large)
1/4 cup 36g / 1.3ozFinely-chopped Serrano ham or prosciutto - - (abt 2 oz)
1 1/2 tablespoons 22mlButter - melted
  Fleur de sel (French sea salt) - optional
  Yukon Gold Potato And Fuji Apple Gratins - (see recipe)

Recipe Instructions

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.

Bon Appetit, September 2003


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.