Wednesday, March 14, 2012

Wine and Garlic Pork Chops

I'm always looking for new main courses that involve proteins other than chicken. Don't get me wrong, I love chicken, but sometimes I get a little bored with chicken, so it's great to have back up options ready. Robert isn't normally a big fan of pork chops, so I knew any recipe I tried with pork chops needed to really bring a punch.

Enter garlic and a bottle of syrah to the rescue! This recipe involves quite a bit of reducing liquids but don't skimp on the process, the pan sauce drizzled over the pork is well worth the effort. And don't forget the garlic! I know it may sound strange to eat whole garlic cloves with your meal, but these are so delicious you won't want to miss out. Between roasting in the olive oil and soaking in the wine reduction, these cloves are unlike anything you've ever tasted.

Printer Friendly Version

Wine and Garlic Pork Chops

5-6 boneless pork chops with medium thickness
2 tablespoon olive oil
2 tablespoons butter
salt and pepper
1 and 1/2 cup red wine
1/2 cup beef broth
1 whole bay leaf
1 tablespoon balsamic vinegar
18 whole peeled garlic cloves
1 tablespoon additional butter

Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over high heat.
 Salt and pepper both sides of the pork chops and sear on both sides until golden about 2 minutes per side. You won't cook the chops all the way though at this time, they'll finish cooking later.

 After searing, remove the pork and set aside. Reduce the heat to medium high and throw in the garlic cloves, stirring around for a few minutes until nice and golden.

 Pour in the red wine and add the bay leaf. Stir and reduce until nice and thick.
 Stir in the beef broth and add the pork chops back to the skillet.
 Cook the chops for a few more minutes then stir in the balsamic. Continue cooking until the chops are done.
 When done, remove the chops to a plate and set aside. Add the last tablespoon of butter and reduce the liquid some more.

 Arrange the chops on a platter and pour the sauce over the chops to cover.

Enjoy with some healthy sides like salad or roasted cauliflower.

Source: The Pioneer Woman

No comments:

Post a Comment