The inspiration for this recipe came from this steak dish that I made a while back. Basically, I did the same procedure, but with pork chops. I patted them dry and seasoned them with some of Penzey’s Mural of Flavor on both sides and fried them in olive oil. When they were cooked through, I took them out of the pan, added in some chopped shallots and sauteéd until soft. Then I added a big splash of balsamic vinegar and stirred until thick. I poured it over the pork chops and added some parsley from my herb garden. It turned out really well, although I think I prefer it on beef.
Big Flavors Rating: 4 Stars
5 Comments
Katie
Mmm…pork chops always make me think of summertime. These look awesome! Shallots are an underappreciated onion. 🙂
Lindsay @ Pinch of Yum
I could be a vegetarian if it weren’t for pork. This looks delicious!
donkey and the carrot
I died went to food heaven came back and WANT this no matter what!!! It looks sooooo delicious!!!!
[email protected] Chef
Damn, i loven balsamic shallot jam…
i lve to served it with angus steak but never try with pork before!
definitely tempting to try!
btw, the photograph is stunning too!
Ashley
Thanks so much! Seeing this post again was a blast from the past – it’s been a few years since I made this one.