Ingredients

5 slices bacon, cut into 1/4 inch pieces

2 large shallots, minced

pinch sugar

l medium garlic clove, minced

4 medium plum tomatoes, peeled, seeded and cut into 1/4 inch pieces

1/2 cup balsamic vinegar

l cup dry Marsala or sweet vermouth

4 tablespoons cold butter, cut into 4 pieces

l tablespoon chopped fresh parsley leaves

salt and ground black pepper

Pour off fat from skillet used to brown chops or chicken; place over medium high heat and saute bacon until crisp. Transfer bacon with slotted spoon to a plate lined with paper towels. Pour off all but l tablespoon of bacon fat. Reduce heat to low; add shallots and sugar and cook until softened, about l minute (do not brown). Add garlic; cook until fragrant, about 30 seconds. Increase heat to medium-high; stir in tomatoes and vinegar, scraping pan bottom with wooden spoon to loosen 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 chops or chicken.

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