Caramelized Shallots and Balsamic-Glazed Pork Chops

Amazingly easy and tasty recipe from epicurious.com that I adapted slightly to reduce the fat, sodium and sugar content. It's a great recipe for a weeknight like tonight! We had the beautifully glazed pork chops with broccoli. The leftovers will be the kids' lunch tomorrow.

INGREDIENTS (serves 4):

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
1/4 cup balsamic vinegar
1 teaspoon sugar
up to 1/4 cup of vegetable stock


PREPARATION:

Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then cook pork along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, 5 - 8 minutes depending on the cut of meat. Transfer pork to a plate and add vinegar, sugar, and salt and pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute. Add vegetable stock as necessary if sauce is thickening too quickly.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 to 5 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.