Special Diet Information

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

Avoid this recipe if you are lactose intolerant.

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 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 325F.

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 375F.

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.

Nutrition Facts

Serving size = 4 ounces pork with shallots and sauce

Servings = 2


Amount Per Serving

Calories 319 Calories from Fat 140
% Daily Value
Total Fat 16g 24%
    Saturated Fat 6g 28%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 72mg 24%
Sodium 354mg 15%
Total Carbohydrates 17g 6%
    Dietary Fiber 0g 0%
    Sugars 3g
Protein 27g
Vitamin A 23% Vitamin C 12%
Calcium 4% Iron 11%
Vitamin K 5 mcg Potassium 766 mg
Magnesium 44 mg