1/2 Photos of Pork Chops in Balsamic Vinegar and Shallot Sauce
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.
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- 1Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
- 2Season 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.
- 3Remove from pan and keep warm.
- 4Add shallots to the pan and cook them, stirring, one minute.
- 5Add chicken broth, balsamic vinegar, and crumbled thyme.
- 6Cook stirring 5 minutes.
- 7Remove pan from heat, and add the butter.
- 8Stir till the butter has melted and is well incorporated into the sauce.
- 9Pour sauce over the chops, and serve.
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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
- Total Fat 27.8 g
- Saturated Fat 8.7 g
- Cholesterol 144.9 mg
- Sodium 234.3 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.0 g
- Sugars 2.4 g
- Protein 42.4 g