Pork Chops with Roast Shallot and Balsamic Vinegar Sauce
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. It’s 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.
Prep Time: 15
Total Time: 45
Servings: 6
Ingredients:
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 and pepper
6 Organic Prairie boneless pork chops, patted dry with paper towels
Chopped fresh parsley or thyme
Instructions:
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 it’s 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.
Copyright by Terese Allen
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