Pork Chops in Balsamic Vinegar and Shallot Sauce

FlemishMinx's Note:

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 4 pork chops
• salt and pepper
• 4 large shallots , finely chopped
• ½ cup chicken broth (or 1/2 cup water plus 1/2 chicken bouillon cube)
• ¼ cup balsamic vinegar
• ¼ teaspoon dried thyme
• 1 tablespoon butter

Directions:

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.

Reviews

[Lucky in Bayview]

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!

[Shelly (Chef #837207)]

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.

[Christina K.]

This recipe went over so well with my family, we will definitely be making it again. Even my 3 year old asked for more! I added a teaspoon or so of sugar to the sauce when it was almost ready, just before adding the butter. We paired the dish with butternut squash. Yum!