Garlic Wine Pork Chops

Thursday = Menu Brainstorming. 

I typically go grocery shopping on the weekend (because really there's just no time during the week) so as the week progresses and the closer to the weekend it gets the question of "What to have for dinner next week?" comes into play.

And I'm sure I'm not alone when I say I'm tired of the same old things. Doesn't matter if it's usually your favorite dish... after a while you just get B-O-R-E-D with it.

My new love and addiction.

There have been a few recipes I've found on Pinterest that just makes my mouth water (Nutella Pudding anyone?) and others that have totally saved my drab dinner plans (Chicken, Chorizo and Green Chile Hash).

This upcoming week I plan on trying out two more Pinterest recipes. The first I posted yesterday (Shrimp and Chorizo tapas) and then this one....

Photo from The Pioneer Woman Cooks

Pork Chops with Garlic and Wine

6 whole pork chops, medium-to-thin
2 TB olive oil
2 TB butter + 1 additional TB
salt & pepper
1 1/2 C red wine
1/2 C beef broth (more if needed)
1 whole bay leaf
1 TB balsamic vinegar
18 whole, peeled, cloves


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.


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