Pan-Fried Shoulder Chops with Balsamic Sauce Pan-Fried Shoulder Chops with Balsamic Sauce

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2002



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 facts Per serving: about

  • Sodium 284 mg
  • Protein 31 g
  • Calories 300.0
  • Total fat 17 g
  • Cholesterol 111 mg
  • Saturated fat 6 g
  • Total carbohydrate 5 g


  • Iron 20.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 4.0
  • Vitamin C 3.0
Share X

Pan-Fried Shoulder Chops with Balsamic Sauce