Balsalmic-glazed Pork Chops

1. 1

   Pat pork dry and sprinkle with salt & pepper.

2. 2

   Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking.

3. 3

   Cook pork, in 2 batches if necessary, with shallots, turning pork once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes.

4. 4

   Transfer pork with tongs to a plate, leaving shallots in skillet.

5. 5

   Add vinegar, sugar, 1/2 tsp.

6. 6

   salt, and 1/4 tsp.

7. 7

   pepper to skillet and cook, stirring, until sugar is dissolved and liquid has thickened slightly, about 1 minute.

8. 8

   Reduce heat to moderate and return pork, along with accumulated juices, to skillet, turning 2-3 times to coat with sauce.

9. 9

   Cook, turning once, until pork is just cooked through, about 3 minutes.

10. 10

    Transfer pork to a platter and boil sauce until thickened and syrupy, 1-2 minutes.

11. 11

    Pour sauce over pork.

12. 12

    Pairs well with risotto and veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.