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Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 Whole Pork Chop 6 pieces, medium-thin
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 1/2 cups Red Wine
- 1/2 cup Beef Stock (more if needed)
- 1 Whole Bay Leaf
- 1 tbsp Balsamic Vinegar
- 1 Whole Garlic Cloves 18 pieces, peeled
- 1 tbsp Butter (additional)
- 1 Salt And Pepper
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- In a heavy skillet, heat oil and butter over high heat. Add salt and pepper on both sides of the pork chops and sear them on both sides until they are 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 add the whole garlic cloves. Stir 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 and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it is nice and reduced and thick.
- Stir in the beef stock (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, then let the sauce reduce a little more if needed until it is very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.
- Serve with a green salad.