Ingredients

• 5 slices bacon (about 5 ounces) cut into ¼ inch pieces
• 2 large shallots minced
• 1 pinch sugar
• 1 medium garlic clove minced
• 4 medium plum tomatoes peeled, seeded, and cut into ¼ inch pieces
• 1/2 cup balsamic vinegar
• 1 cup dry Marsala or sweet vermouth
• 4 tablespoons cold, unsalted butter cut into 4 pieces
• 1 tablespoon chopped fresh parsley leaves
• Salt and ground black pepper

Directions

Pour off fat from the skillet used to brown the chops or ham steaks. Place over medium-high heat and sauté bacon until crisp, about 6 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon fat. Reduce heat to low; add shallots and sugar and cook until softened (about 1 minute). Do not brown. Add garlic; cook until fragrant (about 30 seconds). Increase heat to medium-high; stir in tomatoes and vinegar, scraping the pan bottom with a wooden spoon to loosen the browned bits. Add Marsala or vermouth; simmer until reduced by half (about 5 minutes). Whisk in butter one piece at a time. Stir in parsley and bacon. Season to taste with salt and pepper. Serve with pork chops or ham steaks.