Pork Chops with Roast Shallot and Balsamic Vinegar Sauce

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Shallots are available year round at grocery stores, but I make the most of them in fall and winter, when the oven is often on and I can roast some along with whatever is baking for dinner. Itís good to keep some on hand because roasted shallots are sweet, mellow and uncommonly good. They are a featured flavor in this sauce, but also can be used in omelets, mashed potatoes, sandwiches and pasta dishes.

For the sauce, use an oak-aged balsamic vinegar; unlike some harsh-tasting imitations, it will give the dish more sweetness and depth.


  • 8 medium to large shallots
  • Olive oil
  • 2 cups unsalted chicken stock
  • 1 cup good-quality balsamic vinegar
  • 8 tablespoons Organic Valley Butter, cut into small pieces and brought to room temperature
  • Salt & pepper to taste
  • 6 Organic Prairie boneless pork chops, patted dry
  • Chopped fresh parsley or thyme


1. To roast the shallots: Heat oven to 400 degrees. Peel the shallots, toss them with a little olive oil and place in a baking dish. Roast until tender, turning occasionally, about 30 minutes. Cool and chop them finely.

2. To make the sauce: Place stock and vinegar in a saucepan; bring mixture to a strong simmer and let it cook until itís reduced to about 3/4 cup. Reduce heat to low, add butter and whisk until well blended. Stir in shallots; season to taste with salt and pepper. Set the sauce aside but keep it warm.

3. Heat an outdoor grill or heat a little olive oil in two pans over medium-high heat. Season the pork chops generously with salt and pepper. Grill or saute the pork chops until done, about 5-6 minutes per side. Top each serving with sauce and sprinkle with a little chopped fresh parsley or thyme.

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