PORK CHOPS WITH WINE & GARLIC RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- 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. Serve with a green salad. *You may substitute white wine for a slightly lighter sauce.
SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS
This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat.
Provided by Matthew Jordan
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
- Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 1.4 g, Cholesterol 98 mg, Fat 56.3 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 20.6 g, Sodium 586.7 mg, Sugar 0.7 g
PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them 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 cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet 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 the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
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SEARED PORK CHOPS IN A LEMON, WINE & HERB SAUCE
From thegratefulgirlcooks.com
- Heat 1 Tablespoon of the olive oil in a large skillet on medium-high. When skillet is very hot, add the pork chops, seasoned side down. Do not disturb or move the chops for 4-5 minutes. After 4-5 minutes and bottom of chops are browned, flip the chops over and cook the other side for 4-5 minutes (until brown and cooked through). Remove pork chops to a platter. Cover them with aluminum foil to keep warm. (I place the covered plate in a preheated 200 degree oven to keep warm while I finished the sauce.
- Do NOT wipe or clean out the skillet. Add 1 Tablespoon of olive oil to skillet and turn pan to medium. When hot, add the minced garlic, and stir constantly (to prevent burning) for 30 seconds. Add the white wine and the chicken broth to the skillet. Turn the heat to HIGH, and continue to cook for 5-6 minutes, scraping up all the brown bits that were stick to the bottom of the pan as you go, until the amount of liquid in the skillet has reduced by at least 50 percent. Remove pan from heat.
- Add lemon juice, lemon zest, chopped rosemary and parsley, along with a bit more salt and pepper to sauce. Stir well, to combine. Place chops back into sauce, spoon sauce over chops. Reheat briefly, only if necessary.
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