Pork Chops with Wine and Garlic

 

This was really, really lovely.

I love pan sauces. Years and years ago, when my girls were still little petunias, this cookbook showed me the way, opening my eyes to the joy and beauty of searing meat in a skillet,
then removing it and using the drippings in the pan to make a yummy reduction of some sort. Pan sauces really are what life is all about.

This pork chop dish is different and divine. Whole garlic cloves burst onto the scene and make for a dramatic presentation. Hilarious for Valentine’s Day!

But I’m ornery that way.

 

The Cast of Characters: Pork chops, peeled garlic cloves, red wine (not pictured because I’m an airhead), balsamic vinegar, beef broth, bay leaves, salt and pepper. Oh, and olive oil and butter.

 

Salt and pepper both sides of the pork chops…

 

Then sear them in a heavy skillet with 2 tablespoons olive oil and 2 tablespoons butter over high heat.

 

You don’t need to cook them all the way through at this stage; the goal right now is to get as much color on both sides as possible.

Remove the pork chops to a plate and set them aside for a bit.

 

Reduce the heat to medium-high and throw in the dang peeled garlic cloves. This would be a great dish to make your sweetheart on Valentine’s Day!

 


 

Stir the garlic around and cook it for about 3 to 4 minutes, or until the garlic starts getting nice and golden brown and and begins to soften.

 

Next, pour in a good amount of red wine.

 

Throw in a bay leaf, then let it bubble up and become nice and violent.

 

Let it reduce for several minutes. You want the garlic to continue to cook and soften a bit.

 

Then throw in the pork chops and some beef broth! I just slid the chops right off of the plate.

 

Arrange them in the skillet so that they’re swimming in the sauce a bit…

 

Then just let ‘em sit in there and continue to cook. The juices from the pork will become a part of the sauce and the flavor…well, it’ll be out of this world.

 

Drizzle in a tablespoon or so of balsamic, then let the chops simmer for another couple of minutes.

 

When the sauce is starting to reduce and thicken, take the pork chops out of the skillet.

 

Let the sauce continue to bubble. Have I mentioned reducing the sauce is the key?

 

Work the garlic around and make sure it’s gotten soft enough to easily cut with a knife. All along the way, feel free to splash in a little more beef broth if the sauce needs a tiny bit more liquid.

 

At the very end, throw in a tablespoon of butter.

 

Then add a small amount of salt and pepper.

Done!

 

To serve it up, arrange the pork chops on a platter.

 

And pour the whole dang skillet of bliss…

 

All over the top of the chops. My goodness gracious.

 

Thick, rich, and glorious. Sprinkle the top with a little chopped parsley or sliced green onion if you think it needs a little green.

 

Or just serve it with a green salad tossed in a light vinaigrette.

 

Whatever you do, enjoy each and every bite.

It’s positively to die for.

(Note: Substitute white wine for a slightly different/lighter flavor.)

Here’s the handy printable:

Pork Chops with Wine and Garlic

Prep Time:5 Minutes

Cook Time:25 Minutes

Difficulty:Easy

Servings:6

 

Ingredients

• 6 whole Pork Chops (medium-to-thin)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• Salt And Pepper
• 1-1/2 cup Red Wine
• 1/2 cup Beef Broth (more If Needed)
• 1 whole Bay Leaf
• 1 Tablespoon Balsamic Vinegar
• 18 whole Peeled Garlic Cloves
• 1 Tablespoon Butter (additional)

Preparation Instructions

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 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.

Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.

Serve with a green salad.

*You may substitute white wine for a slightly lighter sauce.

Source: thepioneerwoman.com