Balsamic Pork Chop- Easy Pork Chop Recipe
Creating restaurant quality food at home is not as difficult as it may seem. Sometimes, it’s a simple matter of taking good, fresh ingredients and adding one outstanding ingredient that you don’t normally use. In this recipe, I’m taking old fashioned pork chops and adding a touch of decadence by glazing with a sweet reduction of balsamic vinegar. The sweet pork and the tangy, thick balsamic reduction are a winning combination that add a touch of sophistication to daily dinners.
1 1/4 pounds boneless pork chops (8 thin slices)
1 teaspoon salt
Freshly ground black pepper to taste
1 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 tablespoon butter
4 shallots, minced
Chopped parsley to garnish
Sprinkle salt and pepper evenly over both sides of the pork chops; allow to sit for 15 minutes.
In a small sauce pot, bring the balsamic vinegar to simmer on medium heat until thickened to a syrup consistency (approx. 10 minutes). Remove from heat and set aside.
Using a non-stick skillet heat the olive oil on medium high heat and pan-fry the pork chops for approximately 2 to 3 minutes on each side until golden brown. Arrange the pork on serving plates.
In the same skillet, sauté the butter and shallots on high heat just until lightly browned; spoon evenly over the pork chops. Drizzle the reduced balsamic glaze over the pork chops and sprinkle chopped parsley to garnish. Serve with your favorite vegetable side dish.
***Note: In the picture above, I served the pork chops with a vegetable macedoine of summer green squash and yellow bell peppers just quickly sauteed with olive oil, minced garlic and salt.