Pork Chops with Garlic and Red Wine Pan Sauce

Photo by Katie Kay

This is another "moaner meal" for Matt.  I think the louder he is at the table, the more he likes it.  He doesn't even know I'm there.  He's such a lover of food.  It makes him so happy, which is why we love each other so much.  I cook--which is great--but we both eat, and we love doing it.  Love.
I tried to buy pork chops that weren't too thin but not too thick because I didn't want them drying out.  I shouldn't have worried.  There is absolutely no chance these puppies will dry out on you.  Not with a cup and a half of wine and a can of beef broth.  You could suck the juice from them like a sponge.  A really clean, wine-filled sponge. I also bought 2 whole bulbs of garlic, thinking that was going to be way too much garlic (words I've never actually said out loud) and I was so wrong.  For 6 chops, I could have used 3 entire bulbs.  They cook and soften so much; they're milder than you might think.  BTW I got Matt to peel these for me while he watched the kids in the living room.  Never say no to kitchen help.
I also knew the pan sauce was going to be too good to leave on my plate.  I thought a loaf of bread or dinner rolls would have been good, but I opted for mashed red potatoes.  I should have made more because they were absolutely essential to this meal. The wine pan sauce is out of this world and pairs perfectly as a light gravy for the potatoes.
I can't wait to have leftovers for lunch tomorrow.
Pork Chops with Garlic and Red Wine Pan Sauce
6 pork chops 2 Tbsp olive oil 2 Tbsp Butter salt and pepper 1 1/2 cup red wine 1 10oz can beef broth 3 bay leaves 1 Tbsp balsamic vinegar 3 garlic bulbs, peeled 1 Tbsp butter
Heat oil and butter in large skillet.  Salt and pepper pork chops, then sear in skillet until nicely browned on both sides; about 2 minutes.  Don't worry about cooking them through at this point.
Remove chops and set aside.  While pan is still hot, add garlic cloves.  Stir frequently until golden on all sides.  Don't worry about softening them at this point.  After a few minutes, add red wine and bay leaves.  Prepare for excitement in the pan.  This is going to work up all the yummy bits from the bottom of your pan and into your sauce.  Stir for several minutes until reduced and thickened.
Stir in the beef broth and add pork chops to pan until they are swimming in the juices.  Once the liquid comes to a simmer, turn heat down to low.  Add balsamic vinegar.  Once chops are cooked through, add 1 Tbsp butter and stir gently until melted. Serve with mashed potatoes or bread for soaking up sauce.
Source:  The Pioneer Woman