It's not often that I'm left with the responsibility of cooking meat seeing as how it's really my husbands forte. However after he spent a very long day at the office yesterday, it was up to me to whip up a hearty meal for the two of us from start to finish.
I needed something quick, easy and tasty and these did not disappoint.
From Gourmet March 2006
4 (3/4" thick) center cut pork chops (about 2lbs total)*
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled**
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar
Pat chops dry and sprinkle with half of the salt and pepper. Heat oil in a skillet over moderately high heat until hot but not smoking. Add shallots and pork and cook until browned, turning pork over once, about 5 minutes. Transfer pork to a plate and add vinegar, sugar and remaining salt and pepper to skillet. Cook, stirring until sugar is dissolved and liquid has thickened slightly, about 1 minute. Reduce heat to medium and return pork (along with any juices on plate) to skillet, turning over a few times to coat in sauce. Cook until pork is just cooked through (turning over once), about 3 minutes. Transfer pork to a plate and boil sauce until thickened and syrupy***, 1 to 2 minutes. Pour sauce and shallots over pork and serve.
We served this with rosemary & garlic roasted fingerlings, and some tatsoi (and other greens) sauteed in butter and lemon juice.
*I only used 2 large pork chops which resulting in saucier chops, which I was very much okay with.
**I didn't have any shallots and used 1/2 of a large red onion instead.
***I think next time I'll add a splash of red wine at this point then continue to reduce, to give the flavour a bit more depth.