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Pork Chops with Wine and Garlic




Source of Recipe


The Pioneer Woman on Food Network


Recipe Introduction


Very good recipe. I brined the chops first (using the Pork Chop Brine recipe in the miscellaneous section) and they turned out very tender. She says that you could also use white wine and chicken broth.


Recipe Link: http://www.foodnetwork.com/recipes/ree-drummond/pork-chops-with-wine-and-garlic-3703356

List of Ingredients




2 tablespoons olive oil
3 tablespoons butter, divided
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar


Recipe



Place the oil and 2 tablespoons of the butter in a skillet and heat on high. Season both sides of the chops with salt and pepper and sear until golden – you don’t need to cook them through at this point. Place the chops on a plate and keep warm.

Turn the heat under the pan to medium-high and put the garlic cloves in. Stir them for a couple of minutes, until they are golden. Add the wine and bay leaf. Bring to a boil and let cook down, stirring to scrape up the cooked on bits, for a few minutes until thickened and reduced.

Add the broth, balsamic, and the chops. Cook until the chops reach 135F-140F. Remove the chops and cover them with foil to keep warm. Boil the sauce until reduced and thick. Swirl in the remaining tablespoon of butter. Season to taste with salt and pepper.

Serve the chops topped with the sauce.

Serves 4.