ALL PW RECIPES
Pork Chops with Garlic and Wine
by The Pioneer Woman on February 8, 2012
TPW_9473This was really, really lovely.
I love pan sauces. Years and years ago, when my girls were still little petunias, this cookbook showed me the way, opening my eyes to the joy and beauty of searing meat in a skillet, then removing it and using the drippings in the pan to make a yummy reduction of some sort. Pan sauces really are what life is all about.
This pork chop dish is different and divine. Whole garlic cloves burst onto the scene and make for a dramatic presentation. Hilarious for Valentine’s Day!
But I’m ornery that way.
TPW_9362The Cast of Characters: Pork chops, peeled garlic cloves, red wine (not pictured because I’m an airhead), balsamic vinegar, beef broth, bay leaves, salt and pepper. Oh, and olive oil and butter.
TPW_9374Salt and pepper both sides of the pork chops…
TPW_9376Then sear them in a heavy skillet with 2 tablespoons olive oil and 2 tablespoons butter over high heat.
TPW_9380You don’t need to cook them all the way through at this stage; the goal right now is to get as much color on both sides as possible.
Remove the pork chops to a plate and set them aside for a bit.
TPW_9381Reduce the heat to medium-high and throw in the dang peeled garlic cloves. This would be a great dish to make your sweetheart on Valentine’s Day!
TPW_9389Stir the garlic around and cook it for about 3 to 4 minutes, or until the garlic starts getting nice and golden brown and and begins to soften.
TPW_9392Next, pour in a good amount of red wine.
TPW_9394Throw in a bay leaf, then let it bubble up and become nice and violent.
TPW_9395Let it reduce for several minutes. You want the garlic to continue to cook and soften a bit.
TPW_9400Then throw in the pork chops and some beef broth! I just slid the chops right off of the plate.
TPW_9401Arrange them in the skillet so that they’re swimming in the sauce a bit…
TPW_9403Then just let ’em sit in there and continue to cook. The juices from the pork will become a part of the sauce and the flavor…well, it’ll be out of this world.
TPW_9405Drizzle in a tablespoon or so of balsamic, then let the chops simmer for another couple of minutes.
TPW_9438When the sauce is starting to reduce and thicken, take the pork chops out of the skillet.
TPW_9441Let the sauce continue to bubble. Have I mentioned reducing the sauce is the key?
TPW_9443Work the garlic around and make sure it’s gotten soft enough to easily cut with a knife. All along the way, feel free to splash in a little more beef broth if the sauce needs a tiny bit more liquid.
TPW_9444At the very end, throw in a tablespoon of butter.
TPW_9447Then add a small amount of salt and pepper.
TPW_9449To serve it up, arrange the pork chops on a platter.
TPW_9454And pour the whole dang skillet of bliss…
TPW_9457All over the top of the chops. My goodness gracious.
TPW_9464Thick, rich, and glorious. Sprinkle the top with a little chopped parsley or sliced green onion if you think it needs a little green.
TPW_9473Or just serve it with a green salad tossed in a light vinaigrette.
TPW_9475Whatever you do, enjoy each and every bite.
It’s positively to die for.
(Note: Substitute white wine for a slightly different/lighter flavor.)
Here’s the handy printable:
Pork Chops with Wine and Garlic
February 8, 2012 484
6 whole Pork Chops (medium-to-thin)
2 Tablespoons Olive Oil
2 Tablespoons Butter
Salt And Pepper
1-1/2 cup Red Wine
1/2 cup Beef Broth (more If Needed)
1 whole Bay Leaf
1 Tablespoon Balsamic Vinegar
18 whole Peeled Garlic Cloves
1 Tablespoon Butter (additional)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (235g)|
|Recipe Makes: 1|
|Calories from Fat: 396 (47%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 91.5mg||28 %|
|Sodium 1223.8mg||42 %|
|Potassium 232.9mg||6 %|
|Total Carbohydrate 96.9g||29 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 93.1g|
|Protein 15.8g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 850
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