4 pork chops (I like boneless center cut, but go with your own favorite)
Salt and pepper to taste
1 tbsp olive oil
6 bacon slices, chopped into 1/2" pieces
1 red onion, sliced in 1/4" rounds
3 garlic cloves, finely chopped
1/2 tsp sugar
1/2 cup balsamic vinegar
2 tsp fresh thyme leaves
1 cup chicken broth
2 tsp demi-glace
Season the pork chops well with salt and pepper on both sides. Heat the oil in a frying pan and saute the chops on a high heat till browned on each side (3-4 mins each side). Remove chops and place on a plate. Fry the bacon till crisp (8-10 mins). Remove with a slotted spoon and wrap in a paper towel. Discard all but 1 tbsp of bacon fat.
Saute the onions until caramelized over a medium heat (8-10 mins), stirring frequently. Add the garlic and cook for 1 minute. Add vinegar, sugar, thyme and bacon and cook till it thickens nicely and reduces by half (10 mins). Add broth and demi-glace and bring to a simmer. Place chops back in the pan and ladle sauce over them. Cook for a further 10 mins uncovered, ladling/turning chops occasionally.
Serves 4