This recipe has been in my family for as long as I can remember. Balsamic Pork Chops with Wine and Garlic is just so darn good. It is one of those recipes you can put your own spin on, especially with the sides you serve with it. We also have tried different protein with it and loved each of them! In the original recipe it calls for one type of pepper. We often use several colors just for a little variety and color on the plate.
If there is a better flavor pairing than garlic, onion, and wine, I just don’t know what it is! This recipe makes the most delicious sauce. I know I can’t seem to stop mentioning that it’s just that I think my favorite part is the sauce! I’d be a happy camper if I had this sauce in my fridge all the time. I always have to stop my self from eating just the sauce. I am exaggerating. Sort of.
This is also a fairly quick meal. I love to have the depth of flavor in this dish in such a short amount of time. Again, it’s all in the sauce I tell ya!
Our video for this Balsamic Pork Chops with Wine and Garlic recipe is ready! I am so excited for you to see it as this recipe is definitely worth a look!
Balsamic Pork Chops with Wine and Garlic
Ingredients
- 4 pork chops, loin or center cut, or lamb chops, bone in or boneless, 1 inch thick
- 2 tbsp olive oil
- 2 tbsp butter + 2 tablespoons
- sprinkles salt
- sprinkles pepper
- 2-4 tablespoons garlic, minced
- 1 cup white wine
- 1 large pepper, any color, sliced
- 1/2 large onion, sliced
- 1/3 cup chicken broth
- 2-3 tablespoons balsamic vinegar
- 5 bay leaves
Instructions
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In a large skillet, over medium to medium high heat, heat oil and butter until it shimmers or a drop of water flicked in it dances.
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Sprinkle salt and pepper on both sides of your chops.
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Sear your chops until nice and brown, between 2 to 4 minutes per side.
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Transfer your seared chops from the skillet to a plate.
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Reduce heat to medium and add garlic. Stir until starting to brown.
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Add wine and bay leaves. Stir until reduced, about 10-15 minutes. Raise the temperature if you need to to thicken up and reduce the sauce.
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Add broth, onions, peppers and chops back into your skillet.
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Allow the chops to cook in the liquid for about 10 minutes, add more broth if you need to.
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Add balsamic vinegar and stir.
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Cook until your chops are done, cover if necessary.
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Remove chops and place on serving plates. Add in 2 tablespoons of butter and sprinkle in a little salt and pepper to taste.
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Serve mixture over top of your chops with rice and a vegetables or salad! Enjoy!
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This dish is delicious, just make sure it is reduced enough and you use a larger pan. I use a 10″ cast iron and should have used my 12″ stainless. I also added halved Brussel sprout, I love them with balsamic and they were great.
It is so funny you messaged me about this recipe. We are actually shooting it today. This is one of my first recipes that I published when I started this site and am slowly going over everything old. The ingredients were also copied manually late last year and unfortunately some mistakes were made. I can already see that there is too much wine. Regardless after today this recipe will be corrected and reshot. Hopefully this will make it easier for others going forward! This recipe is delicious! I also want to apologize for my late response. My son was involved in a car accident and ever since he called me from the ambulance I have thought of nothing else but him. He is going to be fine. The car is not. Again, I can’t thank you enough for taking the time to comment! I am also so happy you enjoyed this dish. We love it around here! Have a look at the recipe next week and see how we corrected it. I would appreciate your opinion on the changes. Regardless take care and be well. Karin