Pork Chops with Maple Syrup and Balsamic Vinegar
Yield: 4 servings
| 1 | lb | Boneless fast-fry pork chops |
| 1 | T | Butter |
| 1 | T | Vegetable oil |
| 2 | T | Finely-chopped shallots |
| 3/4 | c | Canned chicken broth (undiluted) |
| 1 | T | Maple syrup |
| 1 | T | Balsamic vinegar |
Lightly sprinkle both sides of pork chops with salt and pepper. In large heavy frypan, heat butter and oil over medium-high heat. Add chops and saute for about 3.5 minutes or until cooked, turning once. Remove chops and set aside. Add shallots to frypan and saute for about 30 seconds. Stir in broth and boil for 3 to 5 minutes or until reduced to about 1/2 cup. Stir in maple syrup and vinegar; simmer until slightly thickened, about 2 minutes. Return chops with accumulated juice to frypan and heat through, about 1 minute.