Balsamic Glazed Pork Chops with Shallots & Mushrooms
Makes 4 servings. Difficulty
4 center cut pork chops (about 3/4 inches thick) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 Tablespoons olive oil 6 small shallots, quartered 1 cup cremini mushrooms, quartered 2/3 cup balsamic vinegar 1-1/2 teaspoons sugar
Pat the pork chops dry and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Heat the oil in a large 12 inch heavy skillet over medium high heat. Add the pork chops along with the shallots, turning the pork over once and stirring the shallots occasionally, until the pork is browned and the shallots are tender, about 5-7 minutes total. Transfer the pork to a plate and tent loosely with foil.
Add the mushrooms to the skillet; sautè for about 3-4 minutes or until just tender. Add the balsamic vinegar, sugar and the remaining salt and freshly ground black pepper; cook, stirring until the sugar is dissolved and the liquid is slightly thickened, about 1 minute. Reduce the heat to medium and return the pork along with any accumulated juices to the skillet. Turn the pork 2-3 times until caoted with the sauce. Remove the pork once again from the skillet and transfer to serving plates. Bring the sauce to a boil; boil for about 1-2 minutes or until thickened and syrupy. Pour the sauce over pork chops and serve.