Dinner tonight: pork chops with dark butter sauce

When mixed with browned butter, the vinegar creates an irresistible sauce that perfectly dresses up these sautéed pork chops.

Balsamic vinegar typically ends up on salads, but it has plenty of other uses. Boil it for a minute or two, and its vinegary flavour dissipates, leaving a rich, concentrated sweetness.

Prep time 10 min 

Cook time 20 min

Serves 4

• 4 boneless 2-cm-thick (1-in-thick) centre-cut pork loin chops (about 1 kg/2 lb)
• 10 ml (2 tsp) paprika
• 5 ml (1 tsp) salt
• 125 ml (1/2 c/1 stick) unsalted butter, divided
• 45 ml (3 tbsp) good-quality balsamic vinegar

1. Pat the pork chops dry with paper towels. Sprinkle on all sides with the paprika and salt. Let rest at room temperature for 20 minutes.
2. Heat 15 millilitres (one tablespoon) of the butter in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned, about two minutes per side. Reduce the heat to medium-low and cook for four to five minutes per side for medium 60°C (135° to 140°F). Let rest, loosely covered with foil, for five minutes.
3. Meanwhile, melt the remaining butter in a medium nonstick skillet over medium heat. When the butter foams, reduce the heat to medium-low and cook until it turns from yellow to medium brown, but not black, five to seven minutes. Watch carefully so that the butter doesn't burn. Pour into a small heat-proof bowl or glass measure and set aside.
4. Add the balsamic vinegar to the skillet and raise the heat to medium. Stir until the vinegar is boiled down to about half its original volume (about 22 millilitres/1 1/2 tablespoons). Remove from the heat and stir the browned butter back into the pan to combine.
5. Pour over the pork chops and serve.

Take the flavour to the next level by sprinkling the pork chops with crumbled blue cheese and chopped fresh parsley before drizzling on the sauce.