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Pork Chops In Balsamic Vinegar And Shallot

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Ingredients

Adjust Servings:
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

Nutritional information

457
Calories
250 g
Calories From Fat
27.8 g
Total Fat
8.8 g
Saturated Fat
144.9 mg
Cholesterol
234.4 mg
Sodium
6.2 g
Carbs
0 g
Dietary Fiber
2.5 g
Sugars
42.5 g
Protein
275 g
Serving Size

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Pork Chops In Balsamic Vinegar And Shallot

Features:
    Cuisine:

    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!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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!


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    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.

    Avatar Of Gabriel Morrison

    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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