Balsamic-Glazed Pork Chops

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Balsamic vinegar

  ⅔ cup or 170g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Shallots

  Raw

  6 oz or 170g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Peel and quarter shallots (about 8) leaving root ends intact.
2. Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
4. Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

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