Balsamic Pork
Chops by Craig Miyamoto
2 teaspoons olive oil
4 pork chops, 1 inch thick (1 1/2 lbs)
1/4 cup minced shallots
1/2 cup chicken broth
1/4 cup balsamic vinegar
1/4 teaspoon thyme
1 tablespoon butter
Salt and freshly ground pepper
Heat oil in skillet over medium-heat just until smoking. Sprinkle pork chops
with salt and pepper. Add to skillet and cook 5 minutes per side. Transfer to
platter and keep warm. (I cook my pork chops longer than 5 minutes.) Add
shallots to pan; cook, stirring, 1 minute. Add broth, vinegar and thyme; cook,
stirring over high heat 5 minutes. Remove from heat, stir in butter. Pour over
chops.