Do you love pork chops as much as I do? They ARE the other white meat, you know. My family, however, is somewhat meh about them, often proclaiming them “Too dry.” I will have it noted I do NOT overcook my chops (as that is no longer necessary), but they’re very lean and dense. Which is a good thing!
I’ve found that saucy recipes are best for keeping everyone happy at the dinner table.
Enter this recipe. Oh my. It was devoured by all, with requests to make it again SOON.
This was truly wonderful. While I always love a good wine sauce, this was so rich and thick – the addition of the beef broth gives it a deeper flavor than a simple sweet wine reduction would. I also reduced the number of garlic cloves – partly because I thought it was too much and
primarily partly because I didn’t feel like peeling 18 of them.
Pork Chops with Wine and Garlic (adapted from the Pioneer Woman, as noted).
- 6 whole Pork Chops (PW calls for medium-t0-thin, I used medium-to-thick and just cooked them a bit longer).
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Salt And Pepper
- 1-½ cup Red Wine (I used some red Zinfandel, drank some, then used Cabernet for the rest)
- ½ cups Beef Broth (I used a bit more – maybe 1 cup?)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 18 whole Peeled Garlic Cloves (I used 8 or so)
- 1 Tablespoon Butter (additional)
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they’re nice and golden, about 2-5 minutes per side (depending on thickness, but don’t cook them all the way through). Remove the chops from the skillet and set aside. Reduce the heat to medium-high and add the garlic cloves. Stir them around for a few minutes until they’re a bit brown.
Add the red wine and bay leaf. Stir and reduce at a low simmer for several minutes until it’s nice and thick.
Add beef broth (enough so you have maybe 1″ or more of liquid) and add the chops back to the pan, flipping them around so they’re covered in the sauce. Cook for a few minutes, then pour in the balsamic vinegar. Shake the pan to mix and cook until the chops are done (but not overdone – check my link above!).
Arrange chops on a serving platter and reduce the sauce more if needed – you want it nice and thick, with soft garlic. Add in 1 tbs of butter and sprinkle in salt and pepper. Pour sauce & garlic over the chops and serve.