I still remember the first time I had shallots. I was at a hole-in-the-wall pub just outside the London city limits and two old men were discussing the merits of David Beckham. And by that, I mean they both found him to be an “intolerable twat.” I was so distracted by their conversation that I ordered the first thing on the menu that looked halfway decent, which ended up being a seasonal ploughman’s platter featuring shallots.
On that day, I ate the shallot whole and fell in love. But the funny thing about shallots is that not everyone hates themselves enough to eat them whole. So, to bring the joy of shallots to the world without upsetting delicate palates, I had to find a recipe that mellowed out their strong flavor. This recipe puts pork chops in the spotlight, and it’s backed up by the sweet mix of balsamic vinegar and shallots.
Balsamic-Glazed Pork Chops
4 center-cut pork chops (about 2 lb. total)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
6 ounces small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 and ½ teaspoons sugar
Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
Post by Ian Sims. Recipe from epicurious.com