Balsalmic-glazed Pork Chops

Pat pork dry and sprinkle with salt & pepper.

Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking.

Cook pork, in 2 batches if necessary, with shallots, turning pork once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes. Transfer pork with tongs to a plate, leaving shallots in skillet.

Add vinegar, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper to skillet and cook, stirring, until sugar is dissolved and liquid has thickened slightly, about 1 minute.

Reduce heat to moderate and return pork, along with accumulated juices, to skillet, turning 2-3 times to coat with sauce. Cook, turning once, until pork is just cooked through, about 3 minutes.

Transfer pork to a platter and boil sauce until thickened and syrupy, 1-2 minutes. Pour sauce over pork.

Pairs well with risotto and veggies.

https://cookpad.com/us/recipes/361178-parmesan-risotto
https://cookpad.com/us/recipes/360004-veggie-or-quinoa-rice
https://cookpad.com/us/recipes/435083-creamy-mushroom-risotto
https://cookpad.com/us/recipes/347369-roasted-bacon-onion-veggies-brussel-sprouts