Thursday, April 21, 2011

Balsamic Glazed Pork Chop

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.

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