Ingredients
2 pork chops - 1" thick
Salt
Pepper
2 Tbsp butter
1 Tbsp oil
7 Tbsp balsamic vinegar
3 Tbsp sherry
1 cup beef or chicken stock
4 slices bacon, cut into 1/4 inch pieces
6 ounces cabbage, julienned
1 tsp Dijon mustard
Honey, to taste
Preparation
Season both sides of pork chops with salt and pepper. Heat a heavy sauté pan and add 1 Tbsp of butter and the oil. Over medium heart, sauté the chops for 5 minutes on each side, or until cooked through. Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 Tbsp of the vinegar and the sherry. Add the stock and, over moderate heat, reduce until slightly thickened. Reserve. Saute the bacon until crisp. Spoon off all but 2 Tbsp of ht beacon fat and deglaze the pan with the remaining 4 Tbsp of sherry vinegar. Add the cabbage and stir, over high heat, until heated through - approx. 5 - 10 minutes. Season to taste with salt and pepper. Heat the sauce and whisk in the Dijon mustard, honey, and remaining 1 Tbsp butter. Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and top each with the sauce.
