Balsamic Glazed Pork Chops

By Stuart

Caramelized shallots and dark vinegar glaze turn chops into an extremely flavorful sweet and sour dish

Ingredients

• 4 (3/4 inch thick) center-cut pork chops (about 2 pounds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 8 6oz small shallots, quartered and peeled, leaving root ends intact.
• 2/3 cup balsamic vinegar
• 1 1/2 teaspoons sugar

Details

Servings 4

Preparation

Step 1

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, surgar, and remaining 1/2 teaspoon salt and 1/4 teaspoon peopper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
Reduce heat to moderate, and then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through about 3 mintues total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 mintues. Pour sauce over pork.