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Prep 5 mins
Cook 10 mins
I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!
- Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.
I love balsamic vinegar and really enjoyed this sauce. Tangy with a slight sweetness and the addition of the onion made it even better. Pork was perfectly cooked - moist and tender. I also want to try this sauce with steak, and maybe experiment with grilled chicken.
Let me start off by saying that I have NEVER done one review of anything in my entire life, but this recipe was so incredible I felt compelled to write my first review ever :-) WOW is all I have to say. This was so delicious, and my husband, who is a total foodie and is sooooooo picky, sometimes to the point of being snobby, about food absolutely loved this!!! Thank you so much for sharing this recipe! The only thing different with mine was that I used 2 inch thick pork chops and seared them 4 minutes on each side and then placed them in the oven for 12 minutes on 350. Thank you so much again.....this is definitely a staple in our home now!!!!!
Five stars all the way!!! We loved these. As it turned out, I had a phone call I couldn't get off of so the shallot/vinegar mixture cooked a little longer than it should have -- almost to the point of burning. I added some water and it was devine!!! It was more like a syrup. I only did 4 pork chops but did the entire sauce ingredients and I'm so glad I did. This is just a wonderful way to serve pork chops.