Pork Chops with Wine and Garlic
This recipe was submitted by Marg MacDonald for our product of the month contest. Marg says her family enjoyed this recipe immensely, and we think your family will too! In Marg’s opinion, this dish is best eaten with a fresh salad.
We suggest using Nova Scotia products as much as possible. You can find locally-sourced pork chops at The Pork Shop or Meadowbrook Meat Market. A great recipe tastes even better with a local wine – trying cooking (and drinking) Domaine de Grand Pre Castel with this pork dish.
Ingredients
6 whole pork chops (medium-to-thick)
2 tbsp olive oil
2 tbsp butter + 1 tbsp reserve
salt and pepper
1 + 1/2 cups red wine
1/2 cup beef broth
1 whole bay leaf
1 tbsp balsamic vinegar
18 whole peeled garlic cloves
Directions
- 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 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 reduced and thickened.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid.
- 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 over the top. Serve with a green salad.
Recipe provided by: Marg MacDonald for May’s product of the month contest.