4 (3/4 inch thick) center cut pork chops - about 2 lbs total
1 tsp Oh Olive Garlic Seasoning
1/2 tsp black pepper
2 Tbsp Picual (or other Natural) Extra Virgin Olive Oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup Traditional 18 Year Balsamic (substitute with Red Apple, Fig, or Maple Balsamic to additional tastes!)
1 1/2 tsp sugar
Pat pork chops dry with paper towel and sprinkle with 1/2 tsp Oh Olive Garlic seasoning and 1/4 black pepper.
Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in batches if necessary to avoid crowding) 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, then add Balsamic Vinegar, sugar, and remaining salt and pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
Reduce heat to medium, then return pork along with any juices on plate to skillet and turn 2-3 times to coat with sauce. Cook, turning over once, until 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.
Makes 4 servings