Tested till perfect Pan-Fried Shoulder Chops with Balsamic Sauce

Pan-Fried Shoulder Chops with Balsamic Sauce

Shoulder chops are a flavourful and economical cut of lamb, ideal for grilling, broiling, pan-frying or braising. Here, a simple yet elegant deglazing of the pan with balsamic vinegar makes a tasty and attractive sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2002

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 4


  • 4 4lamb shoulder choplamb shoulder chops, (about 1-3/4 lb/875 g total)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspvegetable oil
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cupbalsamic vinegar
  • 1/2 tsp 1/2tspanchovy paste, (optional)
  • 2 tbsp 2tbspchopped fresh parsley
  • 1 tbsp 1tbspbutter
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Trim fat from chops; season with salt and pepper. In skillet, heat oil over medium heat; cook chops, turning once, until browned outside and still pink inside, 15 to 20 minutes. Transfer chops to warmed platter.

Pour off fat from pan, leaving juices. Add garlic; fry for 30 seconds. Stir in vinegar, scraping up brown bits from bottom of pan; cook until thickened to glazelike consistency, 3 to 4 minutes. Add 2 tbsp (25 ‘mL) water, and anchovy paste (if using); cook for 1 minute. Remove from heat. Stir in parsley and butter until butter is melted. Pour over chops.

Nutritional Information Per serving: about

cal 300 pro 31g total fat 17g sat. fat 6g
carb 5g fibre 0 chol 111mg sodium 284mg

% RDI:

calcium 3 iron 20 vit A 4 vit C 3
folate 12
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