8 boneless Pork Chops 1/2-inch thick
1/2 tsp Kosher Salt
1/4 tsp fresh ground Pepper
1tbsp. Robust EVOO
3 tbsp. finely sliced Shallots
1/3 cup Aged Vermont Maple Balsamic
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In non-stick 12-inch skillet, heat the Robust EVOO over medium-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce over the pork chops.