Food Network: Pork Chops with Cabbage and Sherry Vinegar Sauce

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Pork Chops with Cabbage and Sherry Vinegar Sauce
Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

Ingredients
2 center-cut pork chops, 1-inch thick
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon mild-flavored oil, such as almond or safflower
7 tablespoons balsamic vinegar
3 tablespoons sherry
1 cup brown veal stock
4 slices bacon, cut into 1/4 inch slices
6 ounces cabbage, cut into julienne
1 teaspoon Dijon mustard
2 tablespoons peeled, seeded and chopped tomatoes
1 teaspoon minced chives

Directions
Season both sides of pork chops with salt and pepper.

Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops
for 5 minutes on each side, or until slightly pink on the inside.

Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of
the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly
thickened. Reserve.

Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan
with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat,
until heated through. Season, to taste, with salt and pepper.

Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.

Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop
with the sauce. Garnish with chopped tomatoes and sprinkle with chives.