The Pioneer Woman Tasty Kitchen
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Pork Chops with Wine and Garlic

5.00 Mitt(s) 12 Rating(s)12 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

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

Ingredients

  • 6 whole Pork Chops (medium-to-thin)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • Salt And Pepper
  • 1-½ cup Red Wine
  • ½ cups Beef Broth (more If Needed)
  • 1 whole Bay Leaf
  • 1 Tablespoon Balsamic Vinegar
  • 18 whole Peeled Garlic Cloves
  • 1 Tablespoon Butter (additional)

Preparation

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.

One Comment

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Avatar of dmv930

dmv930 on 2.8.2012

Easy, easy recipe to follow; ingredients are pantry items so even though I did this last minute I still did not need to go to the grocery store (a plus for me).

12 Reviews

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Avatar of Nicole Herman

Nicole Herman on 5.31.2014

ABSOLUETLY FABULOUS! This is the best pork I have ever tasted! Thank you so much for this recipe! It was a total hit with my family!

Avatar of Eugenia

Eugenia on 8.7.2013

My first time making pork chops, and it was great! I was afraid the sauce wasn’t reducing enough so I added a bit of cornstarch, but then regretted it… it was too thick and not enough of it. Next time will stick to exact recipe.

Avatar of Amy

Amy on 2.13.2013

Easy and my family loved it! Made it exactly as written.

Avatar of Brandy Marsh

Brandy Marsh on 5.16.2012

Followed the recipe and it turned out fabulously. Made it for Mother’s Day dinner for my Mom. Was a hit. Keeping this recipe around.

Avatar of Callie

Callie on 2.26.2012

This was easy and flavorful. I only cooked two pork chops but wish I had made more. I didn’t have beef stock but chicken bouillon seemed to work fine. Other things I changed: light seasoning of sage, red onions added to the sauteing garlic and corn starch to thicken the sauce at the end. I will make this again.

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