ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4
¾ pound baby red-skinned or Yukon gold potatoes, quartered (or halved if very small)Kosher salt4 bone-in pork chops (½ to ¾ inch thick)Freshly ground pepper¼ cup vegetable oil3 slices thick-cut bacon, chopped4 shallots, trimmed, halved and sliced lengthwise about ¼ inch thick1 firm ripe pear, cut into ¾-inch chunks½ cup apple cider vinegar2 sprigs sage1¼ cups low-sodium chicken broth3 tablespoons chopped fresh parsley
1. Put the potatoes in a medium saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain and set aside.
2. Meanwhile, season the pork chops with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork and cook until well browned, 2 to 3 minutes per side. Remove to a plate and cover loosely with foil to keep warm.
3. Add the remaining 2 tablespoons vegetable oil, the bacon, shallots and pear to the skillet. Cook, tossing occasionally, until golden brown, 3 to 4 minutes. Add the vinegar and sage and cook, stirring and scraping up any browned bits, until the vinegar is reduced by about two-thirds, about 2 minutes. Add the chicken broth and potatoes and simmer until the liquid is reduced by about half, 3 to 5 minutes; season with salt.
4. Divide the pork among plates. Add any juices from the plate to the skillet. Spoon the vegetables and sauce over and around the pork and sprinkle with the parsley.
Per serving: Calories 640; Fat 36 g (Saturated 8 g); Cholesterol 147 mg; Sodium 655 mg; Carbohydrate 28 g; Fiber 3 g; Sugars 7 g; Protein 49 g