2 center-cut pork chops, each 1 inch think
Salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon mild-flavored oil, such as almond or safflower
10 tablespoons sherry wine vinegar
1cup Brown Veal Stock (see "Soups & Stocks")
4 slices bacon, cut crosswise in 1/4-inch pieces
6 ounces cabbage, cut into julienne
1 teaspoon Dijon mustard
2 tablespoons peeled, seeded, and chopped tomatoes
1 teaspoon minced chives
Season both sides of the pork chop with salt and pepper.
Heat a heavy sauté pan over medium heat and add 1 tablespoon of the butter and all of the oil. Add the pork chops and sauté until slightly pink inside, about 5 minutes per side.
Remove the chops to a heated platter and pour off the excess fat from the pan. Add 3 tablespoons of the vinegar and all of the sherry and stir and scrape the pan over medium heat to deglaze it. Add the Brown Veal Stock and, over medium heat, boil until the sauce has reduced and thickened slightly. Remove from the heat and keep warm.
In a separate sauté pan over medium heat, sauté the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat; add the remaining 4 tablespoons of vinegar and stir and scrape to dissolve the pan deposits. Add the cabbage, raise the heat to high, and stir until the shreds are heated through and wilted. Season to taste with salt and pepper.
Return the pan of sauce to medium heat and whisk in the Dijon mustard and remaining 1 tablespoon 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.
Posted: 12/29/2010 2:59:36 PM