26 Reviews of Pork Chops in Balsamic Vinegar and Shallot Sauce

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.

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.

From: ~Bliss~

On Jul 29, 2004

This is a lot like a recipe I fix all the time, but I don't use shallots, and I sprinkle the chops with lemon pepper first. I had really thick chops, and so the frying pan didn't work. I put them in a baking dish, with the sauce, and baked them for about an hour. They were just as delicious as my other favs. Next time, I will make sure I have shallots. A winner.

From: mermaidmagic

On Aug 31, 2004

I am sorry to say that this just wasn't one of my favorite dishes. While the sauce was tasty, I wish it were a bit thicker so that it stuck more to the meat. If you don't mind pork chops that are just sauteed in oil (and seasoned with salt and pepper) then you will like this dish. I prefer to have more flavor to them. I'm sure many people will like this dish, but personally it's just not my style. I am glad I tried it tho, so thank you for posting.

From: Irmgard

On Aug 4, 2004

These are delicious and easy to prepare. I made it with fast fry pork chops so had 6 chops instead of 4. I heated up the leftovers for tonight's dinner and they tasted even better than the day before!

From: anne in apex

On Jul 17, 2004

Great flavor! I didn't have shallots, so I also used green onions. I didn't use the butter, but I don't think the dish was lacking at all. The amount of sauce was just right. I served with jasamine rice, and the sauce was good over the rice. Really easy, one skillet meal.

From: Keolani

On Oct 3, 2004

Easy, tasty chops. I have kind of phobia about pan fried chops so I just browned them and put them aside to make the sauce. Then I added them back to the pan until they were cooked through. I was a little worried that they would be too strong but they were tender and sweet.

From: Laurelbelle

On Feb 4, 2009

Fantastic! I made just 1 thick chop, used a whole shallot, 1 tbsp oil and half the broth and vinegar... it was delicious, and surprisingly calorie friendly!

From: witchstorm

On Nov 30, 2008

This is a great recipe, not too complicated and yummy, I did substitute onion powder for the shallots. I was out. It worked great.

From: Jane from Ohio

On Nov 25, 2004

This is so-o-o-o good. Followed the recipe exactly and it came out perfect. This is a keeper. Thanks FlemishMinx for such a delicious recipe.