Pork Chops with Red Wine and Garlic
By admin Dinner
May 30, 2016
This recipe is an exciting, new way to cook Pork (of course, with red wine sauce) and also offers a solution for those nights when you are dying to pop open a new red wine. We just hope you bought two bottles of that new favorite wine – one for cooking, one for sipping.
- Prep: 5 mins
- Cook: 25 mins
- Yields: Serves: 6
1Heat 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.
2Reduce 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.
3Pour 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.
4Stir 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.
5Remove 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.
6Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.
7Serve with a green salad and red wine.
Wine Pairing: Red Wine
Source/Photo Cred: Pioneer Woman