Dinner: Roasted Pork Chops with Serrano Ham Vinaigrette

Ingredients

6 bacon slices
1 2/3 cups low-salt chicken broth
1 tablespoon vegetable oil
1 large shallot, finely chopped
1/3 cup chopped smoked ham
5 1/2 tablespoons (packed) golden brown sugar
1/4 cup red wine vinegar

Instructions

Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes. Remove bacon and reserve for another use. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside. Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat. Add shallot; sauté until tender, about 3 minutes. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes. Add reduced broth; boil until slightly reduced, about 3 minutes. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.

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