We have eaten this dish over rice, various kinds of pasta, and even mashed potatoes. One side is as delicious as the next. Balsamic Pork Chops with Wine and Garlic is an easy and delicious recipe that is satisfying, every time!
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!
Ingredients in Balsamic Pork Chops with Wine and Garlic
- pork chops
- oil
- butter
- salt
- pepper
- garlic
- white wine
- sweet pepper
- onion
- chicken broth
- balsamic vinegar
- bay leaves
How to make Balsamic Pork Chops with Wine and Garlic
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.
Sprinkle salt and pepper on both sides of your chops.
Sear your chops until nice and brown, between 2 to 4 minutes per side.
Transfer your seared chops from the skillet to a plate.
Reduce heat to medium and add garlic. Stir until starting to brown.
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.
Add broth, onions, peppers and chops back into your skillet.
Allow the chops to cook in the liquid for about 10 minutes, add more broth if you need to.
Add balsamic vinegar and stir.
Cook until your chops are done, cover if necessary.
Remove chops and place on serving plates. Add in 2 tablespoons of butter and sprinkle in a little salt and pepper to taste.
Serve mixture over top of your chops with rice and a vegetables or salad! Enjoy!
How to keep pork chops flat?
All you have to do is cut slices into the side of each pork chop on the edge with the fat and silver skin. Make your cuts every 1 1/2 to 2 inches along that edge and the cuts should be no more than 1/2 an inch deep.
That is it! You will now have a flat pork chop!
Other Skillet Pork Chop Recipes to Try
Creamy Roasted Red Pepper Pork Chops
Mom’s Pork Chops and Tomato Gravy
Stuffed Pork Chops and Stuffing
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 Video
Balsamic Pork Chops with Wine and Garlic
Balsamic Pork Chops with Wine and Garlic are amazing, mainly because of the sauce. The sauce makes this dish stand out and it's perfect with so many sides.
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
-
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.
-
Sprinkle salt and pepper on both sides of your chops.
-
Sear your chops until nice and brown, between 2 to 4 minutes per side.
-
Transfer your seared chops from the skillet to a plate.
-
Reduce heat to medium and add garlic. Stir until starting to brown.
-
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.
-
Add broth, onions, peppers and chops back into your skillet.
-
Allow the chops to cook in the liquid for about 10 minutes, add more broth if you need to.
-
Add balsamic vinegar and stir.
-
Cook until your chops are done, cover if necessary.
-
Remove chops and place on serving plates. Add in 2 tablespoons of butter and sprinkle in a little salt and pepper to taste.
-
Serve mixture over top of your chops with rice and a vegetables or salad! Enjoy!
These chops are so good I used a whole onion and xtra half pepper and we loved them especially my kids We pretended the onions and peppers were worms!!! Too much fun will make again thx
The more worms the better I always say! That is great! We used to do things like that with my son too when he was young. It does make dinnertime fun! So glad you enjoyed this recipe. It is definitely delicious! Take care and all the best. Karin
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