Wow! I didn't change a thing. The key: use a quality balsamic vinegar! This makes a world of difference. I previously made this with a store brand balsamic, and wasn't overly impressed. Just made this again last night with a balsamic from the local oil & vinegar shop-- no comparison! A sweet, smooth, and not bitter sauce. Cook time is perfect for a 1in chop, a nice med-rare (at best). I used my cast iron skillet and had a great crust. The reduction is even better the next day. Served with asparagus and a baked yukon potato.
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Wow! I didn't change a thing. The key: use a quality balsamic vinegar! This makes a world of...