- 4 (¾ inch thick) center-cut pork loin chops (about 2 lbs total)
- Salt and pepper
- 2 Tbsp olive oil
- 8 small shallot, peeled, leaving root ends intact, and quartered
- ⅔ C balsamic vinegar
- 1 ½ tsp sugar
Pat pork dry and sprinkle with ½ tsp salt and ¼ tsp pepper
Heat oil in 12 inch heavy skillet over moderately high heat until hot but not smoking. Cook pork with shallots, turning once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes. Transfer pork to plate, leaving shallots in skillet.
Add vinegar, sugar, ½ tsp salt, and ¼ tsp pepper to skillet and cook, stirring, until sugar is dissolved and liquid has thickened slightly, about 1 minutes. Reduce heat to moderate and return pork, along with any juices accumulated on plate, to skillet, turning 2 or 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.