Balsamic-Glazed Pork Chops

Pork Chops

I made these great pork chops for dinner the other night (actually, the other week by now). It has a wonderfully sweet-and-tangy dark taste. They were really yummy, but to be perfectly honest, they didn’t look the greatest.  Also to be perfectly honest, I had a little trouble making them, although they came out fine in the end.  This happens to me sometimes when I make meats that you fry in pan (or bake… or prepare with heat in any way) with some sort of sugary sauce.  Sugary sauces always seem to start burning really quickly (because of the sugars, duh!), so when you make them — just watch out for the smoking and potential charring.  Turn on the fan above your stove.

Balsamic-Glazed Pork Chops


2 pork chops
Salt and pepper
2 Tb. olive oil
4 shallots, pealed and quartered
2/3 cup balsamic vinegar
1 1/2 t. sugar


Sweet! Only 6 ingredients!

Sprinkle pork with s + p, let it sit out on the counter for 10 minutes to come to room temperature.

Heat olive oil in a skillet.  Add pork and shallots, turning pork until both pork and shallots are browned, about 5 minutes.  Remove the pork to a plate, leaving shallots.

Add the balsamic vinegar, sugar, and some more salt and pepper, and cook.  Stir a lot so sugar dissolves, and let it thicken for about a minute or two.  Put the pork back in there and coat with the sauce.  Cook, turning the pork over once, until its cooked through to your liking, about 3-5 minutes.

Take the pork back out and put on a plate, letting sauce thicken 1-2 minutes more.  Pour sauce over pork, and eat!