Thin-Cut Pork Chops with Rosemary-Balsamic Glazed Shallots

This is another really great recipe that has come from my experiments with fast-cooking these last few weeks. It’s from Emeril’s 20-40-60 Fresh Food Fast. It also goes back to the library tomorrow.

Pork Chops with Rosemary-Balsamic Glazed Shallots

4 6-oz. center-cut pork chops
2 t. kosher salt
1 t. white pepper (I used black)
2 T. Wondra Flour (I used all-purpose)
3 T. olive oil
1 T. unsalted butter
1 c. thinly sliced shallots
1 t. minced garlic
1/2 t. chopped fresh rosemary
1/2 c. balsamic vinegar
1 1/2 c. chicken stock

1. Season the pork chops on both sides with salt and pepper. Dust each pork chop lightly with the flour and set aside.

2. Set a 12″ cast-iron skillet over medium-high heat, and add the olive oil and butter. When it is hot, place the pork chops in the skillet and sear for 2 minutes per side. Remove the chops from the skillet and set them aside. Add the shallots to the skillet and cook, stirring often, until lightly caramelized, about 2 minutes. Add the garlic and rosemary and cook until fragrant, about 30 seconds.

3. Add the balsamic vinegar and deglaze the skillet. When the vinegar has nearly evaporated (about  1/2 minutes), add the chicken stock. Increase the heat to high, and return the pork chops to the skillet. Baste the pork chops with the stock and cook until the liquid has reduced to a sauce consistency 6-8 minutes.

4. Remove from heat and serve. (I completed the meal with polenta and roasted acorn squash.)

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