Pan-Seared, Oven-Roasted Thick-Cut Pork Chops with Sweet and Sour Pan Sauce with Bacon and Tomatoes

Name: Pan-Seared, Oven-Roasted Thick-Cut Pork Chops with Sweet and Sour Pan Sauce with Bacon and Tomatoes
Yield: Serves 4
Ingredients: 3/4 cup, dark brown sugar; 1/2 cup, kosher salt (or 1/4 cup table salt); 10 medium cloves, garlic, crushed; 4 , bay leaves, crumbled; 8 , whole cloves; 3 tablespoons, whole black peppercorns, crushed; 4 , bone-in rib loin pork chops (12-ounces each), 1 1/2-inches-thick; 2 tablespoons, vegetable oil; 5 slices, bacon (about 5 ounces), cut into 1/4-inch pieces; 2 , large shallots, minced; pinch, granulated sugar; 1 medium clove, garlic, minced; 4 , medium plum tomatoes, peeled, seeded and cut into 1/4-inch pieces; 1/2 cup, balsamic vinegar; 1 cup, dry Marsala wine or sweet vermouth; 4 tablespoons, unsalted butter (cold), cut into 4 pieces; 1 tablespoon, chopped fresh parsley leaves; , Salt and ground black pepper

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Appears in Cook's Illustrated September/October 1999

Main Courses

Vegetables

Pork

SERVES4

TIME1½ hours, plus 1 hour brining

WHY THIS RECIPE WORKS

We knew our pork chop recipe would have to take into consideration today’s leaner pork and employ a cooking method that would maximize flavor while preserving moisture. So we brined the pork in a concentrated solution of water, sugar, and s...

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