Excellent Recipe from Williams-Sonoma

I went over to Russ and Deborah’s today. We were going to cook something, but didn’t know what. Russ was supposed to work, but had muscle spasms in his lower back, which kept him home from work. At some point, Deborah asked what we were going to cook and I happened to be looking at the Williams-Sonoma magazine and there was a picture of “Balsamic Quick-Braised Pork Chops.” I pointed to it and said, “This looks good.” We went on the Williams-Sonoma web site and found the recipe below;

This is a delicious recipe. If you think that you are including bacon, onion and balsamic vinegar with brown sugar, you’ve got to guess that it’s going to be good.

Deborah also fixed green peas, creamy mashed potatoes and some stewed apples.

This is a meal worth repeating over and over again.

Balsamic Quick-Braised Pork Chops

Seasoned with balsamic vinegar, bacon and fresh thyme, these pork chops come together quickly. They’re perfect for a weeknight supper with the family or a dinner for guests.


  • 4 bone-in pork chops, each 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 4 bacon slices, diced
  • 1 red onion, sliced 1/4 inch thick
  • 1 garlic clove, minced
  • 2 Tbs. firmly packed dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tsp. minced fresh thyme
  • 1 cup low-sodium chicken broth
  • 2 tsp. chicken demi-glace
  • Fresh rosemary leaves for garnish


Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. 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 demi-glace and bring the sauce to a simmer.

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

Williams-Sonoma Kitchen.