-
1
1. In a blender, process all ingredients until smooth. Place pork chops in a bowl; lightly coat all sides with the marinade. Cover and refrigerate 4 hours or overnight.
-
2
1. In skillet on medium heat, add bacon & cook until crispy
-
3
2. Drain & set aside
-
4
3. Preheat grill to medium and oven to 375u00b0F
-
5
4. In skillet on medium-high heat, add oil and cook shallots, stirring, until caramelized, about 5 minutes
-
6
5. Add sugar and vinegar & mix until sugar dissolves and vinegar evaporates, about 2 minutes
-
7
6. Stir in thyme, pepper & pancetta; remove from heat. Wipe any excess marinade from the pork chops discard marinade
-
8
7. Grill chops 2 to 3 minutes on both sides; place on sheet tray
-
9
8. Mound Pancetta-Shallot mixture over chops; bake in oven for 15 to 20 minutes
-
10
Serve with a soft polenta finished with Montasio or other mild cheese and a Dijon demi-glace reduction.
