Active Time

　　25 min

　　Total Time

　　25 min

　　Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish.

　　

Ingredients

Makes 4 servings

　　4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons olive oil

　　6 oz small shallots (about 8), quartered and peeled, leaving root ends intact

　　2/3 cup balsamic vinegar

　　1 1/2 teaspoons sugar

　　

Step 1

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

　　

Step 3

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.