Pork Chops with Wine and Garlic

4.9(15)

Pan-fried pork chops with an unbelievably delicious pan sauce and whole garlic cloves.

by Ree | The Pioneer Woman·published 2012-02-08

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Main CoursesPork

Servings

Total time

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prep 5 min

Calories / serving

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Ingredients (10)

serves

6 whole Pork Chops (medium-to-thin)
2 Tablespoons Olive Oilolive-oil
2 Tablespoons Butterbutter
Salt And Peppersalt-and-pepper
1-½ cup Red Winered-wine
½ cups Beef Broth (more If Needed)
1 whole Bay Leafbay-leaf
1 Tablespoon Balsamic Vinegarbalsamic-vinegar
18 whole Peeled Garlic Clovesclove
1 Tablespoon Butter (additional)butter

Instructions (8 steps)

01Heat 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.
02Reduce 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.
03Pour 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.

04Stir 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.

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Not rich — missing servings, total time, or calories.