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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Good intentions are not enough. They've never put an onion in the soup yet."
-Sonya Levien, Screenwriter

The refrigerator light goes on...

I love caramelized shallots. That's it. Love them. Not much more to be said than that.

Shallots

Shallots are a member of the onion family and have a shape like onions but grow segmented in cloves similar to garlic (but are not as harsh as garlic). They have a thin coppery skin with purple white flesh has a subtle onion flavor.

Two main types of shallots are found in the grocery store. The Jersey shallot is larger and has a sharper onion flavor than the smaller "true" shallot, which has a softer flavor and a slightly grayer skin. As with onions, choose shallots that are firm and round with no dried areas or wrinkling of the skin. If there is a sprout from the tip of the shallot, don't buy it; it's not very fresh.

Shallots keep longer in the refrigerator, but they will flavor other items stored with them, so put them in a plastic bag. They will keep in a cool place for a few weeks and still be fresh. 

1 Tbsp. chopped shallot = 7 calories, 0 fat, 0g sat fat, 0g mono fat, 0g protein, 2g carbohydrates, 1mg sodium, 0mg cholesterol 

Pork Chops with Caramelized Shallots

Servings = 2 | Serving size =4 ounces pork with shallots and sauce

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does make great leftovers.

Serve with Plain Mashed Potatoes or Mashed Yams or Cheese Grits or Plain Mashed Potatoes - Low Sodium Version

2 tsp	olive oil
2 tsp	balsamic vinegar
1 tsp	sugar
6 medium	shallots (peeled; leave whole)
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	rubbed sage
2 tsp	unsalted butter
2 4 ounce	boneless pork chops
	spray oil

Preheat oven to 325°F.

Place the olive oil, vinegar, sugar, shallots, salt and pepper in a stainless or non-reactive pan. Cover and place in the oven. Roast the shallots for about 30 minutes, tossing every 10 minutes or so.

At about 20 minutes place a large skillet in the oven.

When the shallots are well caramelized remove the pan from the oven. Add the sage and butter and cover.

Increase the temperature of the oven to 375°F.

Spray the pan in the oven with oil and add the pork chops. Sear on one side and let cook for about 6 minutes. Turn and cook for another 7 – 8 minutes.

While the pork is cooking, place the pan with the shallots over low heat. Stir to blend in the melted butter.

When the pork is done, serve topped with the caramelized shallots.