Pork Chops in Balsamic Vinegar and Shallot Sauce
Elevate your dinner game with these savory Pork Chops in Balsamic Vinegar and Shallot Sauce, a dish that strikes the perfect balance between simplicity and sophistication. Juicy pork chops are lightly seasoned, pan-seared to golden perfection, and simmered in a deeply flavorful sauce made with sweet balsamic vinegar, buttery caramelized shallots, garlic, and a hint of chicken stock. The rich, tangy glaze clings to every bite, enhancing the meat’s natural tenderness. Garnished with fresh thyme for a touch of elegance, this quick and easy recipe comes together in just 30 minutes, making it ideal for busy weeknights or intimate dinner parties. Pair it with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 medium Shallots (finely diced)
- 2 cloves Garlic (minced)
- 0.25 cup Balsamic vinegar
- 0.5 cup Chicken stock
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides evenly with salt and black pepper.
Lightly dredge the pork chops in all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side until they are golden brown. Remove the chops from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the diced shallots and cook until softened, about 3 minutes.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring constantly to prevent burning.
Deglaze the skillet by pouring in the balsamic vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
Stir in the chicken stock and bring the mixture to a simmer. Let it reduce slightly, about 3-4 minutes, until the sauce thickens.
Return the pork chops to the skillet along with any juices that have collected on the plate. Spoon the sauce over the chops and let them simmer in the sauce for 5-6 minutes or until they are cooked through to an internal temperature of 145°F (63°C).
Remove the skillet from the heat. Optionally, garnish with fresh thyme sprigs.
Serve the pork chops warm with the balsamic shallot sauce drizzled over the top. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
