Sweet and Sour Glazed Pork Chops

Wow, has it been 12 days since my last post?
Man, time is just flying!

So lets get going with some chops, bacon yukon taters, and sauteed spinach!

For the chops -
4  10-oz. bone-in pork chops, frenched
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter
1  sprig fresh rosemary, torn into 1" pieces

1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

2. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.

3. Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

For the potatoes -
6 slices thick-cut lean bacon
1 lbs. Yukon gold potatoes
salt
1 minced peeled garlic clove
freshly ground black pepper

1. Cut 6 slices thick-cut lean bacon crosswise into 1/2"-thick pieces. Put bacon into a large cast-iron or other heavy skillet and gently cook over medium-low heat, stirring occasionally, until fat is rendered and bacon is pink but not crisp, 35–40 minutes. Meanwhile, put 1 lbs. potatoes (cut larger potatoes in half crosswise, leaving smaller ones whole) into a medium pot.

2. Add 2 large pinches salt, cover with cold water, and boil over medium-high heat until soft, 10–15 minutes. Drain well and add to skillet with bacon. Add 1 minced peeled garlic clove and salt and freshly ground black pepper to taste and cook about 5 minutes more.

I don't think I need to put how to saute spinach in here =D

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