4 Servings 25 min Cook
2 Tbsp Olive Oil
2/3 Cup Balsamic Vinegar
4 Chop, excluding refuse (yield from 1 raw Pork Loin, Center Loin (Chops)
1 Tsp Salt
1 1/2 Tsp Sugar
1 2/3 Grams Shallots
1/2 Tsp Pepper
Peel and quarter shallots (about 8) leaving root ends intact.
Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total.
Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet.
Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce.
Cook, turning over once, until pork is just cooked through, about 3 minutes total.
Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes.
Pour sauce over pork.
