Balsamic-Glazed Pork Chops

Name: Balsamic-Glazed Pork Chops
Yield: 4 servings
Ingredients: 1 4 (3/4-inch-thick) center-cut pork chops (about 2 lb total); 1 1 teaspoon salt; 1 1/2 teaspoon black pepper; 1 2 tablespoons olive oil; 1 6 oz small shallots (about 8), quartered and peeled, leaving root ends intact; 1 2/3 cup balsamic vinegar; 1 1 1/2 teaspoons sugar

From the kitchen of Carly

Thick-cut pork chops seared until golden, then finished with caramelized shallots and a tangy-sweet balsamic glaze. The vinegar reduces to a silky coating that cuts through the richness of the meat. Simple, elegant, dinner-ready in under twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
11 teaspoon salt
11/2 teaspoon black pepper
12 tablespoons olive oil
16 oz small shallots (about 8), quartered and peeled, leaving root ends intact
12/3 cup balsamic vinegar
11 1/2 teaspoons sugar

Instructions

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.