Roasted Pork Chops with Serrano Ham Vinaigrette

Ingredients

• 6 slices bacon 
• 1.5 tablespoons butter melted
• 6 servings fleur del sel french ( sea salt; optional)
• 5.5 tablespoons brown sugar packed ()
• 1.7 cups chicken broth 
• 0.3 cup red wine vinegar 
• 2 ounces serrano ham finely chopped
• 1 large shallots finely chopped
• 0.3 cup ham smoked chopped
• 4 large thyme sprigs fresh
• 2 tablespoons vegetable oil 
• 6 servings yukon gold potatoes 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• sieve
• roasting pan
• kitchen thermometer
• measuring cup

Directions

1. Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes.
2. Remove bacon and reserve for another use.
3. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
4. Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside.
5. Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat.
6. Add shallot; sauté until tender, about 3 minutes.
7. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes.
8. Add reduced broth; boil until slightly reduced, about 3 minutes.
9. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.
10. Preheat oven to 375°F.
11. Sprinkle pork chops with salt and pepper.
12. 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.
13. Transfer to roasting pan large enough to hold chops in single layer.
14. Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150°F, about 8 minutes.
15. Remove from oven; let stand while finishing vinaigrette.
16. Rewarm vinaigrette over medium heat.
17. Whisk in bacon drippings and Serrano ham. Season with salt and pepper.
18. Place 1 pork chop on each of 6 plates.
19. Drizzle with melted butter.
20. Sprinkle with fleur de sel, if desired. Spoon vinaigrette over.
21. Serve with potato gratins.