Balsamic-Glazed Pork Chops

Juicy pork chops glazed with a rich balsamic vinegar reduction, complemented by caramelized shallots. This elegant main dish combines savory and slightly sweet flavors for a restaurant-quality meal.

4 servings

13 min

Published October 4, 2025

Ingredients

•4 piece center-cut pork chops
•1 teaspoon salt
•½ teaspoon black pepper
•2 tablespoons olive oil
•6 oz small shallots
•⅔ cup balsamic vinegar
•1½ teaspoons sugar

Cooking Instructions

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

Cooking Instructions

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

2 min

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.

6 min

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.

5 min