Balsamic Glazed Pork Chops

Balsamic vinegar is very versatile; it’s not just for salad dressing. Here it’s turned into a sweet-tart sauce just made for tender pork.

8 boneless pork loin chops, 1⁄2 inch thick (3 ounces each), trimmed

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

1 tablespoon olive oil

3 tablespoons finely chopped shallot or onion

1⁄3 cup balsamic vinegar

1⁄4 cup packed brown sugar

• Pat pork dry with paper towels. Sprinkle chops with salt and pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Cook pork 4 minutes on one side; turn and cook 3 minutes on second side. Transfer pork to platter; keep warm.
• Increase heat to high. Stir shallot into pan juices; cook 1 minute. Stir in vinegar and sugar and cook 1 minute longer. Pour sauce over pork.

Makes 4 maindish servings.

Prep: 5 minutes

Cook: 10 minutes