Balsamic Glazed Pork Chops

Ingredients

• Salt
• Sugar
• Pepper
• Juice
• Shallots

Directions

1. Blot the pork dry, then season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Warm the oil in a 12-inch heavy skillet over moderately high heat until it is hot but not smoking. Add the pork and shallots, working in 2 batches if needed, and cook until the pork is browned and the shallots are golden and tender, turning the pork once and stirring the shallots now and then, about 5 minutes total.
2. Use tongs to move the pork to a plate. Stir the vinegar, sugar, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the shallots in the skillet. Cook and stir until the sugar melts into the sauce and the liquid tightens up a little, about 1 minute.
3. Lower the heat to moderate. Put the pork back in the skillet, along with any juices from the plate, and turn it 2 or 3 times so it gets coated in the sauce. Continue cooking, flipping once, until the pork is just cooked through, about 3 minutes total.
4. Transfer the pork to a platter. Bring the sauce to a boil and cook until it becomes thick and syrupy, 1 to 2 minutes. Spoon the sauce over the pork.