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.
- 29.58 ml olive oil
- 4 pork chops
- salt and pepper
- 4 large shallots, finely chopped
- 118.29 ml chicken broth (or 1/2 cup water plus 1/2 chicken bouillon cube)
- 59.14 ml balsamic vinegar
- 1.23 ml dried thyme
- 14.79 ml butter
- Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
- 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.
- Remove from pan and keep warm.
- Add shallots to the pan and cook them, stirring, one minute.
- Add chicken broth, balsamic vinegar, and crumbled thyme.
- Cook stirring 5 minutes.
- Remove pan from heat, and add the butter.
- Stir till the butter has melted and is well incorporated into the sauce.
- Pour sauce over the chops, and serve.
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.
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!
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!