Recipe: Roasted Pork Chops with Serrano Ham Vinaigrette

Bon Appetit/September 2003

Roasted Pork Chops with Serrano Ham Vinaigrette
Servings	Preparation Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
6	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
VINAIGRETTE: 6 bacon slices	1-2/3 cups low-salt chicken broth	1 tablespoon vegetable oil
1 large shallot, finely chopped	1/3 cup chopped smoked ham	5-1/2 tablespoons (packed) golden brown sugar
1/4 cup red wine vinegar	PORK CHOPS: 6-3/4 to 1-inch-thick pork rib chops	2 tablespoons vegetable oil
4 large fresh thyme springs	1/4 cup finely chopped Serrano ham or prosciutto (about 2 ounces)	1-1/2 tablespoons butter, melted
Fleur de sel (French sea salt; optional)

`1`	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).
`2`	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.
`3`	FOR PORK CHOPS: Preheat oven to 375 F. 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 F, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.
`4`	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.