Well, it's been over a month since I've posted anything, my apologies! There has definitely been a lot going on since December -- starting a new job, celebrating the holidays, and moving into a new place! The cooking I have done has been ole' reliables from the blog :) The great thing is that we now have a newer kitchen which is awesome to cook in, so here goes my first new meal in the new abode! Note: I did cut this recipe in half, so there was a little adjustment. This recipe below is the half portion.
Ingredients:
- 3 whole Pork Chops (medium to thin; I chose medium thickness)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- Salt And Pepper
- 3/4 cup Red Wine (I used an African blend from my wine club)
- 1/4 cup Beef Broth (more If Needed)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 9 whole Peeled Garlic Cloves
- 1 Tablespoon Butter (additional, if desired)
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.
Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.
Stir in the beef broth (you can add more if it needs the liquid) and 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. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.
*You may substitute white wine for a slightly lighter sauce.
