The flavors are intense, yet these pork chops take almost no time at all to prepare. The Balsamic added a beautiful depth to the finished sauce. And if you are a fan of garlic, be sure to eat the soft bulbs right out of the sauce. Yum!
Hubby wandered into the kitchen and looked about. Hum, another milk meal. He pointed out that we have soda coming our our ears, yet everything I’ve been cooking lately is a milk with dinner meal. What can I say? We are home bound, so puttering about in the kitchen, utilizing all that meat from the freezer is what keeps me entertained.
And yet, the meals themselves have been really fast from start to finish. In my book, if I can get dinner on the table in thirty minutes, that’s fast. The only thing that slowed down these chops was the side of mashed potatoes. To help things along, the potatoes were peeled and held in a pot of water before I started anything else. Timing is everything, ya know.
Garlic Vino Balsamic Chops
2 tablespoons Olive Oil
2 tablespoons Butter
8 thin Boneless Pork Chops
Kosher Salt to taste
Black Pepper to taste
10 whole Peeled Garlic Cloves
1 cup Red Wine
1 whole Bay Leaf
1/2 cup Beef Stock
1-1/2 tablespoons Balsamic Vinegar
1 Tablespoon Butter (additional)
Heat oil and butter in a heavy skillet over high heat. Season pork chops with salt and pepper to taste generously on both side.
Once the skillet is hot, sear chops until nice and golden, about 2 minutes per side. While the skillet gets hot and the pork chops sear, peel the garlic and set aside.
Remove the chops from the skillet and set aside. Reduce the heat to medium-high, scatter the peeled garlic in the pan. Stir around with a wooden spoon to prevent burning and let cook for several minutes, or until garlic begins to turn a nice golden brown.
Pour in the red wine, then add the bay leaf. Stir with the wooden spoon while allowing the wine sauce to reduce and thicken. If necessary, raise the heat but keep an eye on things. Cook the sauce for several minutes, or until it is reduced to a deep, rich thick sauce.
Add the beef stock, place chops in the pan. If necessary, add more stock to that the chops are swimming in the cooking liquid. Allow the chops to cook in the liquid for a few minutes, then pour the balsamic around the edge of the pan. Shake the pan to get it to distribute, then simmer for a few more minutes until the pork chops are cooked through.
Remove the chops and arrange on a warm serving platter. Let the sauce continue to reduce and thicken. Remove from heat, whisk in additional tablespoon of butter, whisking until sauce is silky-smooth.
Spoon sauce along with the garlic over the pork chops. Season with a little more black pepper if desired and serve.
These pork chops are delicious with Garlic Roasted Mashed Potatoes and Steamed Green Beans. Enjoy!