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Pork Chops with Wine and Garlic

Here's a grown up twist on plain old pork chops! Red wine and garlic jazzes up this quick dinner recipe. The garlic was sweet, and cooking it removed any kind of strong garlic “bite”. The sauce is so flavorful, with that very subtle tang of balsamic. Loved this dish. Love, love. This recipe is going into my regular rotation for those nights when I’m hungry, but tired. Super easy to make, and good enough to serve company for dinner.
Course main
Cuisine American
Keyword Pork Chops, Pork Chops with Wine and Garlic
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 6 whole pork chops medium to thin
  • 2 tablespoons olive oil
  • 2 tablespoons plus 1 tablespoon butter divided
  • Salt and pepper to taste
  • 1 1/2 cup red wine
  • 1/2 cups beef broth or more to taste
  • 1 whole bay leaf
  • 1 tablespoon balsamic vinegar
  • 18 whole garlic cloves peeled

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.

Notes

You can easily reduce the ingredients for less servings.
*You may substitute white wine for a slightly lighter sauce.
Recipe source: "The Pioneer Woman".