Balsamic Glazed Pork Chops

4 (3/4 inch thick) center-cut pork chops (about 2 lb total)
1 tsp Oh, Olive Garlic Seasoning
1/2 tsp black pepper
2 Tbsp Delizia Extra Virgin Olive Oil
6 oz. small shallots (about 8) quartered and peeled, leaving root ends intact
2/3 cup Delizia 18 Year Traditional Balsamic Vinegar
1 1/2 tsp sugar

Pat pork dry and sprinkle with 1/2 tsp garlic seasoning and 1/4 tsp pepper.

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. Add vinegar, sugar and remaining 1/2 tsp salt and 1/4 tsp pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

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.

Makes 4 servings

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