Balsamic Bone-In Pork Chops

MMM. These are super tasty!  10+/10. Cooking times need adjusting, though, if you use a non-heavy base skillet (as I did this time; my times are for non-heavy skillet).  I believe this would work equally well with chicken thighs and/or drumsticks.

Link to original recipe: https://www.williams-sonoma.com/recipe/balsamic-braised-pork-chops.html

Ingredients:

4 bone-in pork chops, 1" thick each
kosher salt and coarse ground black pepper, to taste
1 T. olive oil
4 slices of bacon, cut crosswise in small chunk/strips
1 medium red onion, sliced into 1/4" thick rings
1 clove garlic, minced
2 T. dark brown sugar (packed)
1/2 c. balsamic vinegar
1 tsp. fresh thyme, minced
1 c. low-sodium chicken broth (*I subbed my homemade chicken stock and it worked great)
1 tsp. Glace de Poulet Gold (available at Sur La Table; alternatively, you can use 2 tsp. of chicken demi-glace, available at Williams-Sonoma)

Directions:

1. Season pork chops on both sides with salt and pepper.

2. In a large skillet over medium-high heat, heat olive oil.  Add the pork chops and sear on both sides for 2-3 minutes per side.

3. Transfer pork chops to plate and reduce heat to medium.  Add the bacon and cook until slightly crispy (around 5 minutes).

4. Line a plate with a paper towel.  Use a slotted spoon to remove bacon from skillet and transfer to paper towel-lined plate.

5. Drain off all but 1 T. of the grease in the skillet and return to stove, with heat reduced to medium-low.

6. Add the onion to the skillet and partially cover with lid (I covered about 3/4 of the way).  Cook the onion, stirring occasionally, until softened and caramelized (around 8 minutes).  Add garlic and cook, uncovered, for additional 30 seconds.

7. Stir in the brown sugar, balsamic, thyme, and drained bacon pieces.  Increase heat back to medium and cook until liquid is thickened and reduced by half (around 5-8 minutes).

8. Add chicken broth and glace de poulet, stirring until combined in the mixture.  Bring to a simmer.

9. Return pork chops to the skillet and turn to coat in the sauce.  Cook, uncovered, for additional 10-12 minutes.

10. Serve with sauce and enjoy!