Cooking from the Glossies: Balsamic Pork with Shallots Recipe

Cooking from the Glossies: Balsamic Pork with Shallots Recipe

I needed a quick and easy meal to make for my cousin last night and this Balsamic Pork with Shallots from the March issue of Cooking Light definitely fit the bill. Easily a 30 minute meal, the recipe is straightforward and simple. Sauté the pork, caramelize the shallots, add some vinegar and water, and it's basically done.

The recipe originally called for one pound of pork tenderloin, but we were shopping at Costco where they only had gargantuan five-pound tenderloins. (The meat section at Costco is a bit scary). Thus, I settled for the more manageable pork chops. The shallot mixture would also go well with chicken, beef, or turkey, so feel free to switch it up if you don't eat pork. To make the dish a bit more luxurious, add a tablespoon or so of heavy cream at the end. It'll smooth out the tartness of the balsamic vinegar.

  • Yield:4


  • 5 teaspoons olive oil
  • 4 boneless pork chops (1-inch thick)
  • 2 1/4 cups thinly sliced shallots
  • 1 garlic clove, minced
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • Salt
  • Freshly ground black pepper


  1. 1.

  2. 2.

    Add remaining oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in water and vinegar; simmer 6 minutes. Add salt and pepper to taste. Spoon shallot mixture over pork. Serve immediately.