Categories: Pork
Ingredients
- 20 garlic cloves
- 4 tbsp olive oil
- Kosher salt and black pepper, to taste
- 4 boneless pork chops
- 2 tbsp butter
- 1 1/2 cups red wine
- 1 bay leaf
- 1/2 cup beef broth, more as needed
- 1 tbsp balsamic vinegar
- Chopped chives, for garnish
Directions
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Preheat oven to 350.
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Place the garlic cloves on a large sheet of foil. Drizzle in 2 tbsp olive oil, sprinkle with salt and pepper, and fold the edges together to seal. Roast the garlic for 1 hour. Set aside.
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Sprinkle the pork chops on both sides with salt and pepper. Heat the remaining 2 tbsp olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Add the pork chops and cook them for a couple minutes on each side. Remove and set aside.
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Throw the roasted garlic cloves into the same skillet. Stir them around and cook for a minute or so. Then pour in the wine and add the bay leaf. Stir, scraping the pan. Cook the mixture for 5-7 minutes, or until it has reduced by about two-thirds.
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Stir in the beef broth and let the liquid come to a bubble. Remove the bay leaf and arrange the chops in the pan so that they’re swimming in the sauce. Shake the pan a bit and let the liquid bubble up and reduce while the chops finish cooking through, 3-4 minutes.
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Place the chops on serving plates.
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Meanwhile, back at the skillet, splash in the balsamic vinegar and stir the sauce. Then turn the heat off and swirl in the remaining 1 tbsp butter. Taste and adjust the salt and pepper.
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Spoon the sauce over the chops and add a few chopped chives on top.