Tuesday, August 25, 2009

Balsamic Glazed Pork Chops


97. Dinner was Divine tonight! With only 30 minutes to prepare, I knew I had center cut pork chops to work with. I found this awesome recipe for Balsamic Glazed Pork Chops on Epicurious.

It was so quick, but so very "delish". I am sure you could use chicken also...you will love it!

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

preparation

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.


“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal,” ~ Julia Child

1 comment:

Kathleen said...

Wow, that sounds good...I love Balsamic glaze! Thanks for the recipe!

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