Pork Chops in a Balsamic Vinegar Reduction, with Caramelized Shallots
4 pork chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large shallot, chopped in quarters
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 medium high heat until hot.
Then cook pork, you might have to cook them in to batches, along with shallots, turning pork over once and stirring shallots occasionally. Do this until pork is browned and shallots are golden brown and tender, about 5 minutes total.
Take pork out and put on 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. This will take approx. 1 minute
Turn heat down to medium, then return pork to skillet and turn a few times to coat with sauce.
Cook, turning over once, until pork is just cooked through, about 3 minutes total.
Pour the rest of the sauce over your chops. Enjoy :o)
My pork chops, all done. I put them in this pan and kept them in the oven, on 200 degrees, until my sides were done. Just to keep them warm.
served over white basmati rice
Dinner was awesome!!! I had never had pork chops this way. I highly recommend them. Happy Eating.