Time 30m Yield 6 servings Number Of Ingredients 10 Steps:
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 they get nice and 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 nice and reduced and thick. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they’re swimming in the sauce. 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 (including garlic) over the top.Serve with a green salad. *You may substitute white wine for a slightly lighter sauce.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper. Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
Time 25m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven to 200 C and put a baking dish in the oven while you preheat it. Meanwhile, separate the cloves from the garlic head but do not peel them. Smash the cloves with a knife. Heat the oil in a pan and add in the garlic. Fry for a couple minutes and put in the pork chops. Season with salt and pepper. Brown for just 1-2 minutes on each side. Put the chops and garlic in the pan that has been heating in the oven. Meanwhile, put the apple in the pan and fry for a couple minutes. Add the wine and let bubble until reduced by half. Pour over the chops and bake for 12-15 minutes, braising with the juice if you like. Take out and serve immediately with your choice of veggies.
Time 1h Yield 6 Pork Chops, 3-6 serving(s) Number Of Ingredients 10 Steps:
Season the pork chops with the seasoned salt, garlic powder, and pepper. Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil. Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side. Transfer the seared pork chops to a plate or bowl while you sear the others. After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes. Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan. Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan. Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won’t have to worry about anything getting stuck!
Time P2DT40m Yield 8 Number Of Ingredients 10 Steps:
Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly. Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
More about “pork chops with wine and garlic recipes”
Number Of Ingredients 9 Steps:
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 they get nice and 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 nice and reduced and thick. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they’re swimming in the sauce. 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 (including garlic) over the top. Serve with a green salad. *You may substitute white wine for a slightly lighter sauce.
