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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 328
Calories from Fat 216		(65%)
Amount Per Serving		%DV
	Total Fat 24.0g	36%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 185mg		7%
Potassium 466mg		13%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 23.7g		47%
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Pork Chops in Balsamic Vinegar and Shallot Sauce

Recipe #92110 | 20 min | 5 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: FlemishMinx
May 28, 2004

This is a quick yet tasty dish. The acidity of the balsamic vinegar is balanced by the sweetness of the shallots. I suppose the chops could be broiled rather than pan-fried, but you would lose the lovely drippings for the sauce.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
4 pork chops
salt and pepper
4 large shallots, finely chopped
1/2 cup chicken broth (or 1/2 cup water plus 1/2 chicken bouillon cube)
1/4 cup balsamic vinegar
1/4 teaspoon dried thyme
1 tablespoon butter

Directions

1
Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
2
Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
3
Remove from pan and keep warm.
4
Add shallots to the pan and cook them, stirring, one minute.
5
Add chicken broth, balsamic vinegar, and crumbled thyme.
6
Cook stirring 5 minutes.
7
Remove pan from heat, and add the butter.
8
Stir till the butter has melted and is well incorporated into the sauce.
9
Pour sauce over the chops, and serve.

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Course > Main Dish
Main Ingredient > Meat > Pork > Chops
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Chef #617845

On Nov 12, 2009

I only had less than 1/4 c balsamic and it seemed a bit water still. But it was good.

0 people found this review helpful

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From: Tubbort Tons

On Oct 12, 2009

Tubbortons Made This! The pork cooking method was spot on, and I enjoyed the flavor mix. I think the recipie really delivers on technique, which can be tempered with for great results. All together a very solid dish and an easy prep. One thing to remember is to add the Stock first so you can scrape the brown bits up before you add the Vinegar. Tubbortons!

1 person found this review helpful

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From: ~Rita~

On Aug 14, 2004

These were great! They kinda reminded me of sliders. I think it was because of all the shallots. Which I only used 3 large. The oil I use only enough to lightly coat the pan. I used water & onion bouillon not chicken broth. And I used fresh thyme. About 1 teaspoon. I took the chops out at 140 degrees made the sauce then added the chops back till they came to 170 degrees. (PREFECT)!!! Serve this with white rice, mashed potatoes or just all by themselves you can `t go wrong! The picture I took of them has only some of the sauce but I can `t imagine not having all the sauce to put on your sides.

5 people found this review helpful

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From: Jewelies

On Jul 17, 2004

We really enjoyed this. I didn't have shallots but used green onions instead. I felt that the sauce didn't really need the butter so for a more healthy dinner you could easily leave the butter out. Added a whole stock cube to the 1/2 cup of water. For us the sauce amount was just right. Love the taste of the thyme throughout the dish. Thanks FlemishMinx.

5 people found this review helpful

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