Delectable Pan-Seared Pork Chops with Dijon Bacon Vinaigrette

Delectable pan-seared pork chops with Dijon bacon vinaigrette.

Quite a mouthful…

A delectable mouth full!

Lightly seasoned juicy pork chops, smothered with onions seasoned in a garlicky broth of bacon drippings and a sweet and tangy Dijon bacon vinaigrette, served on a bed of napa cabbage. These pan-seared pork chops with Dijon bacon vinaigrette are delectable. 

YES, these pork chops are delectable indeed!

I first made this sweet and tangy bacon vinaigrette for a Kale Salad with peas and bacon vinaigrette. I fell in love with the way the brown sugar and Dijon mustard formed a thick bubbly glaze of happiness in the pan. So, I put the idea for this bacon vinaigrette in my back pocket to use for another time.

These pork chops were for that time. And now I am going to share this recipe with you!

Pan-Seared Pork Chops With Dijon Bacon Vinaigrette

THE PORK:

First, cook the bacon in a large cast-iron pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp.

Remove bacon and allow to drain on some paper towels. Reserve 5 tablespoons of the drippings. 

Chop the bacon once it has cooled.

Season the pork chops with salt and pepper.

Using the same pan used to cook the bacon, add pork chops and cook over medium-high heat. Cook the pork chops until pork is browned, and cooked through (an internal temperature of 145 degrees F when read with an instant-read thermometer), turning once, about 3 to 5 minutes on each side, depending on thickness. Transfer pork to serving platter and cover to keep warm.

Note: Don’t move the pork chops until they are have released from the bottom of the pan. It took me a long time to get over my fear of cast iron pans and sticking food. The meat will release when it is good and ready.

THE CABBAGE:

In a separate a large skillet, heat 2 tablespoons of the bacon drippings to a large pan, over medium-high heat. Add the cabbage; season with salt and pepper. Saute until tender and slightly wilted about 5 to 7 minutes.

THE DIJON BACON VINAIGRETTE:

Meanwhile, in the same pan used to cook the pork chops, heat the remaining 3 tablespoons of reserved bacon drippings over medium heat.

Add garlic to the pan; cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn).

Add the onions to the pan; sauté the onion for about a minute; turn the heat to medium-low. Continue to cook the onions until they are tender; about 5 minutes.

When the onions are tender, stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, scraping up the brown bits from the bottom of the pan, until smooth and slightly thickened, about 30 seconds. Gradually add in the oil, stirring constantly. When the oil is combined into the vinaigrette, turn off the heat.

TO SERVE THE PAN-SEARED PORK CHOPS WITH DIJON BACON VINAIGRETTE:

Place the pork chops over a bed of napa cabbage, drizzled with the bacon vinaigrette. 

I encourage you to try these delectable pork chops. You certainly will not regret it when you take a bite of one of these babies!