I could have easily called these “Date Night Pork Chops” or “Impress Your Dinner Guests Pork Chops” because done right, these look awful purty on a plate with some nice sides. However, this was a random weeknight and all I could think about were mashed potatoes – and you know what? Still dang good. Juicy, simply seasoned chops and a beef broth/wine reduction pan sauce are a lovely combination here. A nice little way to shake up your standard pork chop recipes, these also take minimal cooking time. What’s not to like?
6 medium-thin pork chops
2 tbsps olive oil
3 tbsps butter, divided
Salt And pepper
1 1/2 cups red wine
1/2 cup beef broth
1 whole bay leaf
1 tsps balsamic vinegar
18 whole peeled garlic cloves
Heat the oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and brown on each side for about 2 minutes (they do not need to be fully cooked).
Remove the chops from the skillet and set aside.
Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat need be. Cook the sauce for several minutes, or until it’s nice and reduced and thick. Stir in the beef broth and put the chops back into the sauce.
Use a spoon to scoop some of the sauce over the chops. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to swirl the sauce around a bit, then cook for a couple more minutes until the pork chops are done. Remove the chops from the pan and arrange on plates or a platter. Let the sauce reduce a little more if needed… It should be nice and thick at this point. Stir in the last tablespoon of butter and sprinkle in a little salt and pepper. Pour sauce, garlic and all, over chops and serve immediately.
See? Pretty even with plain ol’ mashed taters. And delicious to boot!
Recipe from The Pioneer Woman
Note: I halved the recipe listed, as it was just our lil family of 3.