Sometimes I think that Pork, any kind of pork besides the famous Ham, is often over looked. Growing up, you ate Ham twice a year, ribs in the summer and fried pork chops the rest of the time. That was it, a rather limited selection. Not any more . . .
Pork is great in so many dishes that normally are thought of as chicken dishes. I make a great Pork Piccata that I love to serve up as part of an elaborate 6-Course Italian Supper. I’m working to adapt my Marsala recipe to utilize pork instead of chicken cutlets. And pork chops in a wine sauce is awesome!!
Pork Chops Swimming in Wine with Garlic
6 Pork Chops (medium-to-thin)
Sea Salt to taste
White Pepper to taste
18 whole Peeled Garlic Cloves
2 Tablespoons Olive Oil
2 Tablespoons Butter
1-1/2 cup Red Wine
1/2 cup Beef Stock
1 whole Bay Leaf
1 Tablespoon Aged Balsamic Vinegar
1 Tablespoon Butter
Season pork chops with a little salt and pepper. Set aside until ready to cook.
Peel garlic cloves, set aside until ready to use.
Heat oil and butter in a heavy skillet over high heat. Once pan is hot, sear pork chops about 2 or 3 minutes per side, until golden, about 2 minutes per side. Remove the chops from the skillet and set aside.
Reduce the heat to medium-high, and add whole garlic cloves to the now empty pan. Stir garlic around with a wooden spoon, cooking the garlic for several minutes or until golden. Do no allow garlic to burn, it may become bitter.
Pour the red wine into the skillet with the garlic, then add the bay leaf. Continue to stir the pan and let the wine reduce, raising the heat if necessary without boiling. Cook until the wine is reduced and thick.
Add the beef stock to the pan and stir to blend. 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 vinegar. Shake the pan to get it to distribute, then simmer for a couple more minutes, or until the pork chops tender.
Remove the chops from the pan once more, cover and keep warm. Let the sauce reduce further until deeply rich and the garlic is soft. Swirl in 1 tablespoon of butter. Once the butter has melted, remove from heat.
Arrange pork chops on a large rimmed serving platter. Top with wine sauce and the whole garlic cloves. Serve and enjoy.
Original Recipe: The Pioneer Woman
These delicious pork chops go great with a side such as Rice Pilaf and a beautiful toss salad.