Balsamic-Glazed Pork Chops

From the galley of
Marie Yates, Prego

Rope

Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish. Serves 4.

  1. Pat pork chops dry and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork chops along with shallots, turning chops over once and stirring shallots occasionally, until chops are browned and shallots are golden brown and tender, about 5 minutes total.
  3. Transfer chops with tongs to a plate and add vinegar, sugar and remaining 1/2 tsp salt and 1/4 tsp pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
  4. Reduce heat to moderate, then return pork chops with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce.
  5. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer chops to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes.
  6. Pour sauce over chops and serve.

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