Ingredients
-
2
-
4
-
-
4
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Pork Chops in Balsamic Vinegar and Shallot Sauce,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.,used 5 pork steaks and followed everything on the recipe. However, I did not add butter into the sauce as I was opting for a healthier approach for dinner last night. I certainly will be making this again and maybe the next time I will add a little butter and will give an update here if it makes any difference to the sauce. Thank you, FM!,This recipe went over so well with my family, we will definitely be making it again. Even my 3 year old asked for more! I added a teaspoon or so of sugar to the sauce when it was almost ready, just before adding the butter. We paired the dish with butternut squash. Yum!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Olive Oil in a Frying Pan Large Enough to Hold the Chops in One Layer, Over Medium-High Heat. |
|
2
Done
|
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
Done
|
Remove from Pan and Keep Warm. |
|
4
Done
|
Add Shallots to the Pan and Cook Them, Stirring, One Minute. |
|
5
Done
|
Add Chicken Broth, Balsamic Vinegar, and Crumbled Thyme. |
|
6
Done
|
Cook Stirring 5 Minutes. |
|
7
Done
|
Remove Pan from Heat, and Add the Butter. |
|
8
Done
|
Stir Till the Butter Has Melted and Is Well Incorporated Into the Sauce. |
|
9
Done
|
Pour Sauce Over the Chops, and Serve. |
