Balsamic pork chops with spicy bacon glaze

In a large ziplock bag, squish together 1/3 cup balsamic vinegar, 3/4 cup oil, 3 tablespoons brown sugar, and 2 tablespoons steak seasoning. Add the pork chops (or chicken breast, thighs, or salmon filets). Seal and refrigerate for a few hours. (If you are marinading salmon, grill them after 1-2 hours at the longest or it will get mushy).

Make the glaze: In a large skillet, cook the bacon (low and slow) until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn't chop it, crumble it now. Set aside.
Drain the grease from the pan, but don't clean it. Add the honey, worcestershire sauce, and hot sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened slightly, then remove from heat. The glaze will continue to thicken as it cools down.

Heat about two tablespoons oil or butter in the large skillet (or use two tablespoons of the bacon grease). Season pork with salt and pepper and place in heated skillet over medium-high heat.
Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though—additional 1–2 minutes depending on thickness. Serve topped with bacon glaze.