|Pork Chops with Garlic and Wine|
- 6 whole Pork Chops (medium-to-thin)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Salt And Pepper
- 1-½ cup white wine (the original recipe uses red so you can use either)
- ½ cups Beef Broth (more If Needed)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 18 whole Peeled Garlic Cloves
- 1 Tablespoon Butter (additional)
- Heat your oil and butter in a skillet over high heat.
- Sprinkle both sides of your pork chops with salt and pepper and then sear them on both sides. When your chops are a nice golden brown remove from the pan and set aside.
- Reduce the heat to medium in the pan and then add garlic cloves. Cook for several minutes and let them get golden brown as well.
- Pour in the wine and add the bay leaf. Reduce for several minutes until it has thickened.
- Stir in beef broth and add the pork chops back into the pan. Let the chops cook in the liquid for a few minutes and then add the balsamic. Cook for a few more minutes until the chops are completely cooked.
- Remove the chops from the pan once more and let the sauce further reduce until the sauce is nice and thick and the garlic is soft. Add 1 tablespoon of butter and sprinkle with some salt and pepper.
- Place the chops onto a platter and our the sauce and garlic over all.
Recipe by at http://www.beckiswholelife.com/2013/10/08/pork-chops-garlic-wine/