Balsamic Glazed Pork Chops

Make boring pork chops absolutely delicious.

Contributor: Heather Elder

4 servings

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

•  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.
•  Add shallots and pork (in 2 batches if necessary), 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.
•  Add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet.
•  Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.•  Reduce heat to moderate, 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 minutes total.(note: I had to cook longer than 3 minutes)

•  Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes.

•  Pour sauce over pork.



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