Emeril's Thin-Cut Pork Chops with Rosemary-Balsamic Glazed Shallots

Season pork chops on both sides with salt and white pepper. Dust each pork chop lightly with the Wondra.

Set a 12-inch cast-iron skillet over medium-high heat, and add olive oil and butter. Once hot, place pork chops in the skillet and sear for 2 minutes per side. Remove chops from the skillet and set aside.

Add shallots to skillet and cook, stirring often, until lightly caramelized, about 2 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add balsamic vinegar and deglaze skillet. When vinegar has nearly evaporated (about 1 ½ minutes), add chicken stock. Increase heat to high, and return pork chops to the skillet. Baste pork chops with the stock and cook until liquid has reduced to a sauce consistency, 6 to 8 minutes.

Remove from the heat, and serve hot.