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Pork Chops for dinner!
As a native Hoosier I grew up eating Indiana pork and as an adult and home cook I am always looking for ways to make dinner more interesting. Using a good cut of pork is like a blank canvas where you have only your imagination to guide your choices. Whether pan sauteed or roasted, pork is one meat that has so many great options.
Being economical and family-friend’y, you can see why pork is a go-to on many a shopping list. This easy recipe comes together very quickly. If you would prefer you could use a tenderloin and the treatment would be the same. Pay attention to the internal temperature, pork needs to reach 145 degrees before serving. Allow the meat to rest in the pan before slicing or plating.
Pork Chops with Balsamic Shallot Reduction is a restaurant quality dish that can be made for under $3.00 a person. That is my kind of meal!
Ingredients
- 6 large bone in pork chops up to 2 inches thick
- 1 tsp black pepper
- 1/2 tsp salt
- 1 TB olive oil
- 1/4 C chopped shallots
- 3 cloves garlic, chopped
- 1 chopped and seeded plum tomato
- 1 1/2 tsp Red Gold Tomatoes paste
- 1/2 C fat free chicken stock
- 2/3 C good quality balsamic vinegar
- 1/4 C chopped green onions for garnish
Instructions
- Preheat oven to 350 degrees.
- Sprinkle the pork with salt and pepper.
- Heat a large skillet to medium high heat.
- Add the olive oil to pan.
- Add chops and cook 5 minutes, flip it and cook another 3 minutes.
- Transfer chops to a jelly roll pan and bake for 15-20 minutes or until done.
- Return the pan to medium heat.
- Add a bit of oil, the shallots and garlic.
- Saute for 1 minute.
- Add the tomato paste and tomato.
- Saute for another minute.
- Add the broth, bring to a boil, and scrape the bottom to remove the browned bits.
- Add the vinegar and reduce the heat to medium low.
- Cook 20 minutes or until this is reduced to about 2/3 a cup.
- Serve this sauce over the pork.
