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Balsamic Pork Chops with Sauteed Shallots Print Email


5 teaspoons olive oil
4 boneless pork chops (1-inch thick)
2 1/4 cups thinly sliced shallots
1 garlic clove, minced
1/2 cup water
2 tablespoons balsamic vinegar
Salt
Freshly ground black pepper

Take out pork chops 30 minutes in advance and bring to room temperature. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to pan; cook 4 minutes on each side. Cook in batches if pan isn't big enough. Remove from pan, and let rest.

Add remaining oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in water and vinegar; simmer 6 minutes. Add salt and pepper to taste. Spoon shallot mixture over pork. Serve immediately. - serves 4 - Adapted from Cooking Light
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