Holy cow, this recipe took no time at all and it was so good! I made this recipe for 4 pork chops where the recipe calls for 8, but kept the sauce the same. And thank goodness I did because it was out of this world!
Here's what you need...
8 boneless pork chops - 1/2 inch thick
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp EVOO - used a little more, about 2-3 times around the pan with your bottle
3 tbsp shallot or onion chopped fine
1/3 cup balsamic vinegar
1/4 cup packed brown sugar
Here's how you do it...
Pat pork dry with paper towels. Sprinkle with salt and pepper. In a 12-inch skillet, heat oil on medium-high heat until hot. Cook pork 4 minutes on one side; turn and cook for 3 minutes on second side. Transfer pork to platter and keep warm - I just put it on the eye of the stove close to other things I was cooking.
Then, increase heat to high and toss in shallot/onion into pan juices. Cook 1 minute. Stir in vinegar and brown sugar. Cook 1 minute longer. Pour sauce immediately over pork and serve!
Needless to say, there are no leftovers. I could probably eat that sauce on anything!
Happy Eating!
Maggie
