Thin-Cut Pork Chops with Rosemary-Balsamic Glazed Shallots
Chef Emeril's Note:
- These quickly seared pork chops are out-of-the-box good when paired with this simple pan sauce. Serve with hot white rice or buttered noodles and a simple vegetable for a complete meal.
- 4 6-oz center-cut pork chops
- 2 tsp kosher salt
- 1 tsp white pepper, freshly ground
- 2 Tbsp Wondra flour
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 cup shallots, thinly sliced
- 1 tsp garlic, minced
- 1/2 tsp rosemary, chopped
- 1/2 cup balsamic vinegar
- 1–1/2 cups chicken stock or canned low-sodium chicken broth
- Season the pork chops on both sides with salt and pepper. Dredge each pork chop lightly in the Wondra and set aside.
- Set a 12'' cast-iron skillet over medium high heat and add the olive oil and butter. When hot, place the pork chops in the pan and sear for 2 minutes per side. Remove from the pan and add the shallots. Cook the shallots, stirring often, until lightly caramelized, about 2 minutes. Add the garlic and rosemary to the pan and cook until fragrant, about 30 seconds.
- Deglaze the pan with the balsamic vinegar and when nearly evaporated, about 1–1/2 minutes, add the chicken broth. Increase the heat to high and return the pork chops to the pan. Baste the tops of the pork chops with the broth and cook until the liquid has reduced to a sauce consistency, 6–8 minutes.
- Remove from the heat and serve hot. Makes 4 servings.
Recipe provided by Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy of Martha Stewart Living Omnimedia, Inc.