Tender Pork Chops with a Rich Wine and Garlic Glaze

A perfectly seared pork chop, bathed in a luscious red wine and garlic sauce, makes for a satisfying and elegant meal. This one-pan recipe balances deep, savory flavors with a touch of acidity from balsamic vinegar, creating a dish that's both simple and sophisticated. Pair it with lemony green beans for a fresh, vibrant contrast.

Ingredients

For the Pork Chops

• 2 tablespoons olive oil

• 3 tablespoons butter, divided

• Kosher salt and freshly ground black pepper, to taste

• 4 bone-in T-bone pork chops (1 inch thick)

• 16 cloves garlic, peeled

• 1 ½ cups red wine

• 1 bay leaf

• ½ cup beef broth (plus more if needed)

• 1 tablespoon balsamic vinegar

For the Lemony Green Beans (Optional)

• 1 pound thin green beans

• 2 tablespoons butter

• Zest and juice of 1 lemon

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Directions

Prepare the Pork Chops

1. Heat olive oil and 2 tablespoons of butter in a large, heavy skillet over high heat.

2. Season the pork chops with salt and pepper, then sear for 2 minutes per side until golden brown. (They don’t need to be fully cooked yet.) Remove from the skillet and set aside.

3. Reduce heat to medium-high, then add the whole garlic cloves. Stir and cook until golden brown, about 2 minutes.

4. Pour in the red wine and add the bay leaf. Stir and let the sauce reduce for several minutes until thickened.

5. Stir in the beef broth, then return the pork chops to the skillet, ensuring they are submerged in the sauce.

6. Simmer the chops for a few minutes, then add the balsamic vinegar. Shake the pan gently to distribute the flavors and cook until the chops are done.

7. Remove the pork chops once more. Let the sauce reduce further if needed, until thick and rich.

8. Swirl in the remaining 1 tablespoon of butter and season with additional salt and pepper if necessary.

9. Arrange the pork chops on a serving platter and pour the sauce, along with the softened garlic, over the top.

Make the Lemony Green Beans

1. Trim the stem ends off the green beans.

2. Heat a pan over medium heat and add the butter. Swirl the pan occasionally as the butter melts and begins to foam. Once it turns golden brown and smells nutty, add the green beans.

3. Sauté for 3-4 minutes until the beans take on some color.

4. Add the lemon zest, juice, salt, and pepper. Transfer to a serving dish.

Serving Suggestion

Serve the pork chops hot with a generous spoonful of sauce and garlic. Pair with the lemony green beans for a bright, balanced meal.

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