Chocolate Castles as wel

Taken from Allrecipes.com, I came across this in one of our Frisco magazines and tore it out. Cannot wait to try them. They simply look delicious!

4 (3/4″) center cut pork chops

1 teas salt

1/2 teas black pepper

2 tables olive oil

6 oz small shallots, quartered & peeled, leave root ends intact

2/3 cup balsamic vinegar

1 1/2 teas sugar

1 1/2 teas salt

Pat the pork chops dry; sprinkle them with the 1/2 teas salt and 1/4 teas pepper.

Balsamic Glazed Pork Chops

Heat the oil in a 12″ skillet over high heat until it is hot. Cook the pork along with the shallots, turning the pork over once. Stir the shallots occasionally. Cook the pork until it is browned and the shallots are golden brown and tender (about 5 minutes). Put the pork on a plate and add the vinegar, sugar and the remaining 1/2 teas of salt and the 1/4 teas pepper to the shallots in your skillet. Cook and stir until the sugar is dissolved and the liquid thickens slightly (about one minute). Reduce the temperature to moderate heat and return the pork and juices on the plate to the skillet. Turn the pork chops two or three times to coat them in the sauce. Cook the pork all the way through. Transfer the meat to a platter. Boil the sauce until it is thick and syrupy before pouring it over the pork.

*This recipe is also delicious when sweet potatoes or new potatoes are substituted for the pork, as a vegetarian version.