Balsamic-Glazed Pork Chops

Ingredients for Balsamic-Glazed Pork Chops

• 4 (3/4-inch-thick) centre-cut pork chops (about 900g total)

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 2 tablespoons olive oil

• 170g small shallots (about 8), quartered and peeled, leaving root ends intact

• 160ml balsamic vinegar

• 1 1/2 teaspoons sugar

How to make Balsamic-Glazed Pork Chops

Pat pork dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons 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 teaspoons salt and 1/4 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.