Wine-Seared Garlic Pork Chops
Updated: Jul 8, 2019
This recipe takes pork chops to a whole new level, with meaty, juicy flavors bursting with robust infusions of wine, garlic, and balsamic vinegar. If you're looking for something new, or if you're a returning fan, you've got good things in store. Read on and take this recipe to your table!
Total: 16 min - Active: 16 min
What you will need:
2 tbsp olive oil
3 tbsp butter
kosher salt and ground black pepper
4 T-bone pork chops (bone-in), 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 tbsp balsamic vinegar
Heat your oil and 2 tablespoons of butter in a large skillet over a high heat setting. Sprinkle salt and pepper on both sides of the pork chops and sear them until they're golden, which takes about 2 minutes per side. Remove the chops from the skillet and place aside on a dish.
Now, reduce the heat to medium high, and then throw in the whole cloves of garlic. Stir them frequently and cook until they take on a nice golden brown color, this should only take a couple of minutes. Pour in the red wine now, then add the bay leaf. Stir it around and cook, until the sauce is reduced and thick, (takes several minutes.)
Stir in the beef broth and add the chops back to the skillet, arranging them so they're settled nicely in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic vinegar. Don't be afraid to shake the skillet around to get it to distribute evenly. Cook for a couple more minutes, or until the pork chops are done.
Remove the chops from the skillet once one last time, and let the sauce reduce a little more if needed, until it's very thick and rich and the garlic has gone soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
Arrange the pork chops on a large plate or platter, then pour the whole skillet of sauce (including the garlic) over the top. It is now ready to serve!