Pork Chops in Balsamic Vinegar and Shallot Sauce

Total Time
Prep 5 mins
Cook 15 mins

This is a quick yet tasty dish. The acidity of the balsamic vinegar is balanced by the sweetness of the shallots. I suppose the chops could be broiled rather than pan-fried, but you would lose the lovely drippings for the sauce.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 4 pork chops
  • salt and pepper
  • 4 large shallots, finely chopped
  • 12 cup chicken broth (or 1/2 cup water plus 1/2 chicken bouillon cube)
  • 14 cup balsamic vinegar
  • 14 teaspoon dried thyme
  • 1 tablespoon butter


  1. Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
  2. Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
  3. Remove from pan and keep warm.
  4. Add shallots to the pan and cook them, stirring, one minute.
  5. Add chicken broth, balsamic vinegar, and crumbled thyme.
  6. Cook stirring 5 minutes.
  7. Remove pan from heat, and add the butter.
  8. Stir till the butter has melted and is well incorporated into the sauce.
  9. Pour sauce over the chops, and serve.


Most Helpful

My husband and I both loved this recipe. I didn't and wouldn't change a thing (except the other reviewers advice to add broth first). This went perfectly with roasted potatoes and sauteed green beans and mushrooms.

shelly.johnson September 17, 2010

I used 5 pork steaks and followed everything on the recipe. However, I did not add butter into the sauce as I was opting for a healthier approach for dinner last night. I certainly will be making this again and maybe the next time I will add a little butter and will give an update here if it makes any difference to the sauce. Thank you, FM!

7Seven July 16, 2012

Excellent & easy! Next time I'll use loin chops. I used bone-in and they were too fatty. The sauce was so good, wouldn't change a thing. Thanks for this yummy recipe!

Lucky in Bayview September 20, 2010

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