Pork chops. ‘Nuff said.

8 May

Two amazing things happened today. One, I made lemon bars, which were AMAZING. Two, I made pork chops with pan sauce, which were also AMAZING. I’ll be posting the recipe and steps for the pork chops in this post, and the lemon bars in a separate post for ease of reading.

Anyway, onward ho!

  • 4 whole Pork Chops (medium-to-thin)
  • 2 Tablespoons Butter
  • Salt And Pepper
  • 1-1/2 cup Red Wine
  • 1/2 cup Beef Broth (more If Needed)
  • 1 Tablespoon Balsamic Vinegar
  • 10-15 whole Peeled Garlic Cloves
  • 1 Tablespoon Butter (additional)

Just looking at the ingredients list makes my mouth start watering. I mean, you can’t go wrong with wine and garlic. It’s physically impossible. The only way to make it better is to add… you guessed it, bacon. However, this recipe has nothing to do with bacon, unless you consider that bacon and pork chops both come from a pig, but I’m going to stop rambling and get on with the recipe. Amen.

Sprinkle both sides of your pork chops with salt and pepper.

Stick them in a hot pan with 2 Tbs of butter. Let them brown. The idea is just to brown them, not to cook them all the way (yet).

After they’re nice and brown and good-smelling, set them aside on a plate.

Now, throw your garlic cloves into the pan with a tad extra butter (I never said this was going to be good for you, people). Let it cook for a few minutes until they’ve got some nice color on them.

Please and thank you ignore how black the bottom of the pan is.

After it’s been cooking for a few minutes, pour your wine in. If you’re feeling fancy, you could add a bay leaf, but I didn’t have any in my pantry… whoops.

I poured half of mine in first, and then poured the rest of it in after the first half bubbled violently for a few seconds.

Let this heavenly-smelling concoction bubble, simmer, and reduce for a few minutes. That’ll give the garlic time to soften and absorb all the flavors of the sauce.

After all that, throw your pork chops back into the pan, making sure to get all the juices on the plate in there. They will mix with the wine reduction and make it ever oh so GOOD.

How good does this look already?

I ended up letting this cook for five minutes or so while I pulled a lovely-smelling pan of lemon bars out of the oven. After that five minutes, drizzle your balsamic vinegar into the pan, along with another sprinkle of salt and pepper. When the sauce is nice and thick (add beef broth if it’s too thick for your taste), take the chops out of the pan and onto a platter.

Pardon the blurriness; I wanted food.

Stick a tablespoon or so of butter in the sauce and stir it in.

Pour the pan sauce over the chops, taking in the deliciousness unfolding before you.

Serve with a nice vegetable; see the alt text on the photo above.

Enjoy, and happy eating!

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