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    You are in: Home / Recipes / Pork Chops in Balsamic Vinegar and Shallot Sauce Recipe
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    Pork Chops in Balsamic Vinegar and Shallot Sauce

    Average Rating:

     30 Total Reviews

    Showing 1-20 of 30

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    • on September 20, 2010

      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!

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    • on September 17, 2010

      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.

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    • on January 15, 2012

      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!

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    • on March 20, 2011

      My whole family loved these pork chops. I'd give it 4.5 stars for sure. I upped the servings to 6 since I had 6 bone-in pork loin chops and the measurements for all the ingredients were right on. I used a medium red onion instead of the shallots, but did everything else as directed. The pork chops were cooked perfectly, tender and juicy, and the sauce was great! We will most definitely be making this again. Thanks!!

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    • on November 12, 2009

      I only had less than 1/4 c balsamic and it seemed a bit water still. But it was good.

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    • on October 12, 2009

      Tubbortons Made This! The pork cooking method was spot on, and I enjoyed the flavor mix. I think the recipie really delivers on technique, which can be tempered with for great results. All together a very solid dish and an easy prep. One thing to remember is to add the Stock first so you can scrape the brown bits up before you add the Vinegar. Tubbortons!

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    • on February 04, 2009

      Fantastic! I made just 1 thick chop, used a whole shallot, 1 tbsp oil and half the broth and vinegar... it was delicious, and surprisingly calorie friendly!

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    • on November 30, 2008

      This is a great recipe, not too complicated and yummy, I did substitute onion powder for the shallots. I was out. It worked great.

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    • on July 14, 2008

      Excellent!! I made these awhile ago and didn't review them. I used yellow onion in place of the shallots, but otherwise followed the recipe. Great!! Thanks.

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    • on June 30, 2008

      Delicious and very easy. I rely often on my crockpot because I work night shift, so I fixed this recipe in it. I left out the olive oil and butter, used half of a red onion instead of the shallots (it was what I had on hand) and cooked it on low for about 10 hours. The sauce would probably have been better had I fixed the recipe as written, but the chops were still very flavorful.

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    • on April 10, 2008

      Very good pork chop recipe! Did't have shallots at home so I used an onion instead. Still lovely and very flavoursome and of course very very quick! Will definitely make this again!

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    • on January 12, 2008

      DH and I made this for dinner a few nights ago. We enjoyed it very much. I thought the dish had nice flavor and the pork chops were very moist. Additionally, it was very easy to prepare. I will be making this again. Thank you for posting.

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    • on November 04, 2007

      Very yummy! I used a package of 6 thick, boneless chops and it worked out well with the recipe. Made exactly as directed and had a nice and fast dinne that we all liked!

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    • on October 21, 2007

      Wonderful recipe. We used pork butt steaks seasoned with a lemon herb spice, then browned them and removed from the pan while we made the sauce. Added them back in and finished in the oven. Served with brown rice.

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    • on March 15, 2007

      Easy and delicious-I could eat the sauce with a spoon. Thanks for posting

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    • on July 26, 2006

      It was so hot today and I was looking for a quick stovetop recipe and this exceeded my expectations. I substituted some home-grown green and red baby onions that my neighbor gave me and they worked wonderfully well. My chops were thick, so I increased the cooking time, but it was still a fast recipe.

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    • on December 09, 2004

      I loved this recipe. I wouldn't change a thing. I used a pork loin roast and instead of cutting them in 1" chops, I cut them in 1/2" chops. The cooking time was right on.

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    • on November 25, 2004

      This is so-o-o-o good. Followed the recipe exactly and it came out perfect. This is a keeper. Thanks FlemishMinx for such a delicious recipe.

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    • on October 03, 2004

      Easy, tasty chops. I have kind of phobia about pan fried chops so I just browned them and put them aside to make the sauce. Then I added them back to the pan until they were cooked through. I was a little worried that they would be too strong but they were tender and sweet.

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    • on August 31, 2004

      I am sorry to say that this just wasn't one of my favorite dishes. While the sauce was tasty, I wish it were a bit thicker so that it stuck more to the meat. If you don't mind pork chops that are just sauteed in oil (and seasoned with salt and pepper) then you will like this dish. I prefer to have more flavor to them. I'm sure many people will like this dish, but personally it's just not my style. I am glad I tried it tho, so thank you for posting.

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    Nutritional Facts for Pork Chops in Balsamic Vinegar and Shallot Sauce

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.9
     
    Calories from Fat 250
    54%
    Total Fat 27.8 g
    42%
    Saturated Fat 8.7 g
    43%
    Cholesterol 144.9 mg
    48%
    Sodium 234.3 mg
    9%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.4 g
    9%
    Protein 42.4 g
    84%
    Detailed Nutrition Values About Nutrition Info

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