Time is a precious commodity but so is good food and/or a well-prepared meal. And although many good meals are made with time-consuming preparation and cooking, some can be made in a very limited amount of time. Such was the case when the wife was about a half-hour away from home and dinner hadn't been started. In the mood for pork chops, the pressured cook hit the keyboard and googled "pork chops and red wine recipes" and...
Sometimes you just get lucky. The first recipe that popped up was on a website heretofore unheard of: The Pioneer Woman. Under the section "The Pioneer Woman Cooks" was the following recipe:
Pork Chops with Wine and Garlic
(posted by Ree at ThePioneerWoman.com)
6 whole Pork Chops (medium-to-thin)
2 Tablespoons Olive Oil
2 Tablespoons Butter
Salt And Pepper
1-1/2 cup Red Wine
1/2 cup Beef Broth (more If Needed)
1 whole Bay Leaf
1 Tablespoon Balsamic Vinegar
18 whole Peeled Garlic Cloves
1 Tablespoon Butter (additional)
Salt and Pepper (to taste)
Melt butter into olive oil in sauce pan over high heat. Salt and pepper both sides of the pork chops to taste (or, if you're like this cook, you only pepper). Place chops in pan and sear until both surfaces or each chop are brown (roughly 2 minutes per side). Remove chops to a side platter.
Reducing heat to medium-high, toss in garlic cloves and cook until golden brown. Add red wine and the bay leaf. Reduce, stirring occasionally. Cook for several minutes. Sauce will thicken.
Stir in beef broth (or not. Finding no beef broth on hand, this chef simply didn't worry about the broth, instead adding a little more red cooking wine). Place pork chops in the red wine reduction. After a few minutes, stir in balsamic vinegar. Cook until chops are done (about 10-15 minutes). Remove chops.
Add second amount of butter to reduction. Reduce more. Sprinkle in more salt and pepper (optional). Pour reduction and garlic over sitting chops. Serve.
For a lighter sauce, white cooking wine is suggested.
This Pork Chops and Wine with Garlic dish was served with sauteed kale (with cayenne and garlic) and canola-fried California blend vegetables (cauliflower, broccoli, and carrots) with melted butter and Boston Bay seasoning.
It took roughly 25-30 minutes and was being plated when the wife walked through the door after a day at the office.
(photo credit: Amidelalune, Wikimedia Commons)