Categories: Pork

Ingredients

• 20 garlic cloves
• 4 tbsp olive oil
• Kosher salt and black pepper, to taste
• 4 boneless pork chops
• 2 tbsp butter
• 1 1/2 cups red wine
• 1 bay leaf
• 1/2 cup beef broth, more as needed
• 1 tbsp balsamic vinegar
• Chopped chives, for garnish

Directions

1. Preheat oven to 350.

2. Place the garlic cloves on a large sheet of foil. Drizzle in 2 tbsp olive oil, sprinkle with salt and pepper, and fold the edges together to seal. Roast the garlic for 1 hour. Set aside.

3. Sprinkle the pork chops on both sides with salt and pepper. Heat the remaining 2 tbsp olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Add the pork chops and cook them for a couple minutes on each side. Remove and set aside.

4. Throw the roasted garlic cloves into the same skillet. Stir them around and cook for a minute or so. Then pour in the wine and add the bay leaf. Stir, scraping the pan. Cook the mixture for 5-7 minutes, or until it has reduced by about two-thirds.

5. Stir in the beef broth and let the liquid come to a bubble. Remove the bay leaf and arrange the chops in the pan so that they’re swimming in the sauce. Shake the pan a bit and let the liquid bubble up and reduce while the chops finish cooking through, 3-4 minutes.

6. Place the chops on serving plates.

7. Meanwhile, back at the skillet, splash in the balsamic vinegar and stir the sauce. Then turn the heat off and swirl in the remaining 1 tbsp butter. Taste and adjust the salt and pepper.

8. Spoon the sauce over the chops and add a few chopped chives on top.

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