Ingredients
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8 boneless Pork Chops 1/2-inch thick
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1/2 tsp Kosher Salt
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1/4 tsp fresh ground Pepper
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1tbsp. Robust EVOO
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3 tbsp. finely sliced Shallots
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1/3 cup Aged Vermont Maple Balsamic
NOTE: Adding beer to this recipe is optional.
Directions
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.
Serves 4
Optional:
Marinate pork butt chops in half a can of beer (Beer of your choice, a lighter beer not too strong in hops works nicely) and 1/3 Cup of Maple balsamic over night. When ready to cook, remove chops from the marinade and pat them dry. Then follow the rest of the instructions as above.