Balsamic-Glazed Pork ChopsDecember 16, 2012
This recipe has been a standard in my house; it is simple and the result is incredibly flavorful. The recipe comes from a 2006 Gourmet magazine, but I promise that anyone could make it easily at home.
You will need:
- 4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
- 1 t salt
- 1/2 t black pepper
- 2 T olive oil
- 6 oz small shallots (about 8), quartered and peeled, leaving root ends intact (If you can’t find them, try a little sweet onion)
- 2/3 c balsamic vinegar
- 1 1/2 t sugar
- Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
- Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.