Pork Chops in Balsamic Vinegar and Shallot Sauce
photo by Rita1652
- Ready In:
- 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.
Questions & Replies
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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!
These were great! They kinda reminded me of sliders. I think it was because of all the shallots. Which I only used 3 large. The oil I use only enough to lightly coat the pan. I used water & onion bouillon not chicken broth. And I used fresh thyme. About 1 teaspoon. I took the chops out at 140 degrees made the sauce then added the chops back till they came to 170 degrees. (PREFECT)!!! Serve this with white rice, mashed potatoes or just all by themselves you can `t go wrong! The picture I took of them has only some of the sauce but I can `t imagine not having all the sauce to put on your sides.
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.
We really enjoyed this. I didn't have shallots but used green onions instead. I felt that the sauce didn't really need the butter so for a more healthy dinner you could easily leave the butter out. Added a whole stock cube to the 1/2 cup of water. For us the sauce amount was just right. Love the taste of the thyme throughout the dish. Thanks FlemishMinx.
RECIPE SUBMITTED BY
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)