How to make
Season the chops with salt and black pepper. They should be at least 0.6″ (1.5 cm) thick, do not thin them out.
Coarsely chop the onions, parsnip and carrots. Place the pork chops and vegetables in an aluminum (or enamel) baking pan. Cut the bacon into medium-sized cubes and place them in the baking pan.
Stew the diced red onions in a heated pan. Add the brown sugar and balsamic vinegar. Let the mixture simmer on low heat until reduced. Season it with salt and black pepper. Coat the pork chops with this mixture.
Pour 4/5 cup (200 ml) of beef broth into the baking pan. Bake in a preheated oven until the meat is ready. During baking, spread it 1-2 more times with the balsamic sauce.
After removing the baking pan from the oven, transfer the meat into a plate. Blend the vegetables and rub them through a strainer. Set the puree aside.
Deglaze the remains of the meat with 1/3 cup (80 ml) of white wine. Place the baking pan on the stove or transfer the sauce into a pot.
Add another cup of the beef broth. Let the sauce simmer until reduced by half. Add the vegetable puree to it.
While the liquid boils and evaporates, brown foam and a layer of fat appear on its surface. They should be periodically removed with a slotted spoon.
Dissolve the starch in the remaining wine. Thicken the sauce and it is ready to be served.
Serve the pork chops covered with some of the sauce, garnished with a seasonal salad, grilled vegetables or vegetable puree.
The Pork with Gravy Sauce is very tasty.
