Balsamic vinegar is very versatile; it’s not just for salad dressing. Here it’s turned into a sweet-tart sauce just made for tender pork.
Total time: 35 minutes II Makes: 8 main-dish servings
- 8 boneless pork loin chops
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallot or onion
- 1/3 cup balsamic vinegar
- 1/4 cup packed brown sugar
- Pat pork dry with paper towels. Sprinkle chops with salt and pepper. In 12-inch skillet, heat oil over medium-high heat until hot. Cook pork 4 minutes on one side; turn and cook 3 minutes on second side. Transfer pork to platter; keep warm.
- Increase heat to high. Stir shallot into pan juices; cook 1 minute. Stir in vinegar and sugar and cook 1 minute longer. Pour sauce over pork.
Each serving: About 275 calories, 28g protein, 15g carbohydrate, 11g total fat (3g saturated fat), 0g fiber, 76mg cholesterol, 364mg sodium
– from the Good Housekeeping cookbook, “400 Heart Healthy Recipes and Tips”.