"I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!"
boneless pork chops, 1/2-inch thick, trimmed
3 tablespoons fine chopped shallots or 3 tablespoons
Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.