Pork Chops with Garlic and Wine
Try this Pork Chops with Garlic and Wine recipe
Try this Pork Chops with Garlic and Wine recipe
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ingredients
- 1 whole bay leaf
- sides
- cooking
- 5 minutes
- 6 servings
- breads
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- 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
- this pork chop dish is different and divine. whole
- 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 cho
- tpw_9376then sear them in a heavy skillet with 2 t
- tpw_9380you don’t need to cook them all the way th 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 asid
- tpw_9381reduce the heat to medium-high and throw i
- not.
- tpw_9389stir the garlic around and cook it for abo 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 wan
- tpw_9400then throw in the pork chops and some beef
- tpw_9401arrange them in the skillet so that they’r
- tpw_9403then just let ’em sit in there and continu 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 t take the pork chops out of the skillet.
- tpw_9441let the sauce continue to bubble. have i m
- tpw_9443work the garlic around and make sure it’s 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
- done!
- 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
- 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
- tpw_9475whatever you do enjoy each and every bite.
- it’s positively to die for.
- (note: substitute white wine for a slightly differ
- here’s the handy printable:
- recipe
- pork chops with wine and garlic
- february 8 2012 484
- prep time:
- difficulty:
- easy
- cook time:
- 25 minutes
- servings:
- 6 whole pork chops (medium-to-thin)
- 1-1/2 cup red wine
- 1/2 cup beef broth (more if needed)
- 18 whole peeled garlic cloves
- 1 tablespoon butter (additional)
- Carbohydrate 96.9453375055009 g
- Cholesterol 91.509375026162 mg
- Fat 44.0468137627644 g
- Fiber 3.85380007553101 g
- Protein 15.7756912502615 g
- Saturated Fat 23.1925050066504 g
- Serving Size 1 1 (235g)
- Sodium 1223.78157299423 mg
- Sugar 93.0915374299699 g
- Trans Fat 3.2876287507693 g
- Calories 850 calories
Step-by-step
- 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.
A Weeknight Wonder: Pork Chops with Garlic and Wine
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, whipping up something special for dinner often takes a backseat. But I refuse to let my family settle for bland, uninspired dinners. That's where this Pork Chops with Garlic and Wine recipe comes in—a lifesaver on those busy weeknights when I need something both impressive and effortless.
This recipe isn't just about speed and simplicity; it's about flavor. The rich, savory sauce, infused with the pungent aroma of garlic and the subtle tang of balsamic vinegar, elevates these pork chops to a whole new level. The beauty of this dish lies in its simplicity: the searing of the chops creates a beautiful crust while locking in moisture, and the pan sauce, made from the delicious drippings, is pure culinary magic. No fancy ingredients or culinary school techniques required – just a good quality heavy skillet, some pantry staples, and a touch of patience.
The preparation time is incredibly short, maybe 5 minutes at most, making it perfect for those nights when time is of the essence. And let me tell you, the cleanup is just as easy. A quick wipe of the pan after everything's cooked, and there you have it! Minimal cleanup equals more time to relax and enjoy the deliciousness with the family.
I often serve this dish with a simple side of roasted vegetables or a fresh green salad. The robust flavors of the pork chops pair well with many accompaniments. The entire cooking time, including prep, is about 25 minutes – less than half an hour from start to finish! For a busy weeknight, this is a luxury. It's a meal that makes you feel like you've spent hours in the kitchen, crafting a gourmet masterpiece, but in reality, it comes together in a fraction of the time.
Beyond the Weeknight: This recipe is also surprisingly versatile. It's easily adaptable to different occasions. A splash of cream adds richness, and a sprinkle of fresh herbs gives it a touch of elegance. You could even swap out the red wine for white for a lighter, brighter flavor profile. The possibilities are endless! It's equally at home on a casual weeknight as it is on a special occasion dinner. The delicious sauce makes it worthy of an elegant dinner party.
This pork chop recipe has become a staple in my home, a go-to meal that never disappoints. It’s a testament to the fact that a delicious, impressive dinner doesn't need to be complicated or time-consuming. It’s a reminder to cherish those moments around the table, savoring the taste of home-cooked goodness and the company of loved ones. It is a recipe that makes me feel proud of being a homemaker.
So, the next time you're short on time but craving a delicious meal, I highly encourage you to give this recipe a try. You'll be surprised at how easily it comes together and how incredibly flavorful it is. Your family will thank you!
