Balsamic Pork Chops with Wine and Garlic
Balsamic Pan Fried Pork Chops with Wine and Garlic shows how long you fry bone in and boneless pork chops in a frying pan with wine sauce.
Ingredients
- 4 pork chops, loin or center cut, or lamb chops, bone in or boneless, 1 inch thick
- 2 tablespoon olive oil
- 2 tablespoon butter + 2 tablespoons
- sprinkles salt
- sprinkles pepper
- 2-4 tablespoons garlic, minced
- 1 cup white wine
- 1 large pepper, any color, sliced
- ½ large onion, sliced
- ⅓ 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!