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.
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
I love caramelized shallots. That's it. Love them. Not much more to be said than that.
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.
|2 tsp||olive oil|
|2 tsp||balsamic vinegar|
|6 medium||shallots (peeled; leave whole)|
|fresh ground black pepper (to taste)|
|1 tsp||rubbed sage|
|2 tsp||unsalted butter|
|2 4 ounce||boneless pork chops|
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.
Serving size: 4 ounces pork with shallots and sauce
|Calories 319||Calories from Fat 140|
|% Daily Value|
|Total Fat 16g||24%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 0g||0%|
|Vitamin A 23%||Vitamin C 12%|
|Calcium 4%||Iron 11%|
|Vitamin K 5 mcg||Potassium 766 mg|
|Magnesium 44 mg|