- 1
- 5 mins
- 30 mins
Ingredients
- 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 cups Beef Broth (more If Needed)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 18 whole Peeled Garlic Cloves
- 1 Tablespoon Butter (additional)
Preparation
Step 1
Fluffy sponge cake, tangy lemon custard, sweet berries and freshly whipped cream. I could dive right in and never come out.
Too easy not to make!
Chorizo and Mixed Bean Soup
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
Added by
Butter (additional)
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.
Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.
Make your special someone smile with these gorgeous treats. Adorable, aren't they? (Thanks,
Heather Christo
Patio Daddio