I stopped off at the seafood section to find barramundi for sale, a fish I'd just read about in Paul Greenber's Four Fish (barramundi is actually Asian sea bass), then made my way to the butcher. There I saw it...the thickest, most beautiful bone-in pork chop I've seen in a long time. I immediately remembered a Williams-Sonoma recipe I prepared once after seeing it used in one of their catalogues to highlight a couple of French chef's pans, and decided that's what I would have for dinner.
When you're preparing this, know that I use about twice as much bacon as it calls for, and know that you really need to stay with your pan. Because my house is small, and because my kitchen is centrally located within that shotgun house, I have a tendency to walk away from the stove when things are stewing, braising, or reducing. You'd think I'd have learned by now that that's not a smart idea. In this case, in a matter of seconds, the gas flared up on my old stove and about a quarter of the pan became intensely hot and burned. I mean BURNED. Luckily it was large enough that I moved everything over to the other side and let it finish cooking without any detriment to the appearance or taste (yes it's supposed to look like the picture) but it took me about thirty minutes of scrubbing with Barkeeper's Friend to get the burnt balsamic vinegar off my pan. So, stay with your pan, keep the sauce moving, and watch your stove for flare-ups!
Below is the Williams-Sonoma recipe, along with a picture I took when I plated my chop.