- 6 whole Pork Chops (medium-to-thin)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Salt And Pepper
- 1-1/2 cup Red Wine
- 1/2 cup Beef Broth (more If Needed)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 18 whole Peeled Garlic Cloves
- 1 Tablespoon Butter (additional)
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.
Serve with a green salad.
*You may substitute white wine for a slightly lighter sauce.