Ingredients
4 pork chops, center-cut, each about 1 inch thick
salt
freshly ground black pepper
2 tbsp safflower oil
3 tbsp unsalted butter
7⁄8 cup balsamic vinegar
⅓ cup dry sherry
2 cups good-quality canned chicken broth
4 strips lean bacon, cut crosswise in ¼-inch pieces
¾ lb cabbage, cut into thin julienne strips
2 tsp Dijon mustard
¼ cup tomato, seeded, peeled, and chopped
2 tsp fresh chives, minced
Preparation
Season both sides of the pork chops with salt and pepper.
Heat a large, heavy saute pan over medium heat.
Add the oil and then half of the butter.
As soon as the butter melts, add the pork chops and saute them until slightly pink inside, about 5 minutes per side.
Transfer the chops to a heated platter and pour off the excess fat from the pan.
Add half of the vinegar and all of the sherry and stir and scrape the pan over medium heat to deglaze the pan deposits. Add the chicken broth and, over medium heat, boil until the sauce has reduced and thickened slightly.
Remove from the heat and keep warm.
Meanwhile, in a separate saute pan over medium heat, saute the bacon until crisp.
Spoon off all but 2 tablespoons of the bacon fat; add the remaining vinegar and stir and scrape to deglaze the pan.
Add the cabbage, raise the heat to high, and stir until the shreds are heated through and wilted, about 5 minutes.
Season to taste with salt and pepper.
Return the pan of sauce to medium heat and whisk in the Dijon mustard and remaining butter.
Divide the cabbage among heated serving plates.
Place a pork chop on each bed of cabbage and spoon the sauce around and over each chop.
Garnish with chopped tomatoes and sprinkle with chives.
