The key to this recipe is the pan drippings. Did you know that pan dripping make some of the world’s best and most flavorful sauces?
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This pork chop dish is different and divine. Whole garlic cloves burst onto the scene and make for a dramatic presentation. “
I agree. I love this pork chop dish and will be making it again sometime very soon.
Ingredients
6 whole Pork Chops (medium-to-thin)
2 Tablespoons Bertolli Olive Oil
2 Tablespoons Land O Lakes Butter
Morton Salt And Pepper
1-1/2 cup Red Wine
1/2 cup College Inn Beef Broth (more If Needed)
1 whole McCormick Bay Leaf
1 Tablespoon Balsamic Vinegar
18 whole Peeled Garlic Cloves
1 Tablespoon Butter (additional)
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.
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Quick Tip: You may substitute white wine for a slightly lighter sauce.
Thank you to Food Network for this great recipe.
