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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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

  • 2 tablespoons olive oil
  • 4 pork chops
  • salt and pepper
  • 4 large shallots, finely chopped
  • 12 cup chicken broth (or 1/2 cup water plus 1/2 chicken bouillon cube)
  • 14 cup balsamic vinegar
  • 14 teaspoon dried thyme
  • 1 tablespoon butter
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directions

  • 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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Reviews

  1. shelly.johnson
    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.
     
  2. 7Seven
    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!
     
  3. Lucky in Bayview
    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!
     
  4. Rita1652
    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.
     
  5. Christina K.
    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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Tweaks

  1. witchstorm
    This is a great recipe, not too complicated and yummy, I did substitute onion powder for the shallots. I was out. It worked great.
     
  2. dicentra
    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.
     
  3. Whittles
    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.
     
  4. Jewelies
    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!)
 
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