Pork Chops With Braised Cabbage And Balsamic Sherry Sauce

• 4 center-cut pork chops, about 1 inch thick each
• 3/4 teaspoon salt
• fresh ground pepper, to taste
• 3 tablespoons unsalted butter
• 2 tablespoons canola oil
• 3/4 cup balsamic vinegar
• 1/3 cup dry sherry
• 1 (14 1/2 ounce) can chicken broth
• 4 slices lean bacon, cut crosswise into 1/4 inch pieces
• 1/2 small cabbage, cut into thin strips
• 2 teaspoons Dijon mustard
• 1/2 plum tomato, seeded,chopped
• 2 teaspoons minced fresh chives

1. Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side.
2. Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm.
3. Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste.
4. Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop.
5. Garnish with chopped tomatoes and sprinkle with the chives.

center, salt, fresh ground pepper, unsalted butter, canola oil, balsamic vinegar, sherry, chicken broth, lean bacon, cabbage, mustard, tomato, fresh chives

Taken from www.food.com/recipe/pork-chops-with-braised-cabbage-and-balsamic-sherry-sauce-108264 (may not work)