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Marlene's Balsamic Glazed Pork Chops

Source of Recipe

Marlene at cookskorner.com


Recipe Introduction

Absolutely delicious. I used some really good pork that we got from the Belmont Butchery and the pork flavor really came through. I think that next time, I'll double the vinegar and stock and thyme/sage so that we have more glaze - it is so good!

List of Ingredients

2-4 bone in, thick centre cut pork chops
1 T olive oil
2 T unsalted butter, divided
2 shallots, finely minced
2 T balsamic vinegar
1 cup chicken or pork stock
1 T minced thyme or sage



Recipe

You can brine your chops first if you like, but I don't. Season pork chops on both sides with salt and pepper.

Using a large stainless steel skillet that will hold all the pork chops, heat the pan over med high heat, then add the oil. When the oil is hot, add the pork chops, cooking on each side about 10 minutes until the chops are browned and cooked through.

Transfer the chops to a platter. Pour off any fat in the pan and add 1 T of the butter to the pan. Add the shallots and cook until softened. Add the vinegar, bring to a boil and reduce to half, then add the stock and either sage or thyme. Keep at a boil, scrape up any browned bits and reduce until you've got about 1/3 of a cup.

Remove the pan from the heat and swirl in the other T of butter. Turn the heat to low, return the pan to the heat and add the pork chops, turning a few times until each side is nicely glazed and the chops are heated through again. Takes about 5 minutes.

Serve any extra glaze on the side or pour over chops.