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1
Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes.
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2
Remove bacon and reserve for another use.
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3
Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
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4
Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes.
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5
Set aside.
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6
Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat.
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7
Add shallot; saute until tender, about 3 minutes.
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8
Add chopped ham, then brown sugar and vinegar.
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9
Increase heat to medium; stir until mixture is syrupy, about 2 minutes.
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10
Add reduced broth; boil until slightly reduced, about 3 minutes.
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11
Pour through strainer into same small saucepan; discard solids in strainer.
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12
Set vinaigrette aside.
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13
Preheat oven to 375F.
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14
Sprinkle pork chops with salt and pepper.
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15
Heat oil in heavy large skillet over high heat.
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16
Working in batches, add pork chops to skillet; cook until golden brown, about 2 minutes per side.
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17
Transfer to roasting pan large enough to hold chops in single layer.
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18
Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150F, about 8 minutes.
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19
Remove from oven; let stand while finishing vinaigrette.
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20
Rewarm vinaigrette over medium heat.
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21
Whisk in bacon drippings and Serrano ham.
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22
Season with salt and pepper.
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23
Place 1 pork chop on each of 6 plates.
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24
Drizzle with melted butter.
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25
Sprinkle with fleur de sel, if desired.
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26
Spoon vinaigrette over.
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27
Serve with potato gratins.
