I love this recipe because the silky wine-and-garlic sauce is just as delicious over pork chops as it is over chicken. It comes together with simple ingredients but delivers a deep, rich flavor that complements the meat beautifully. The pork cooks up tender and juicy every time. It is truly a win-win in my kitchen.
For wine pairings, try a crisp Pinot Grigio or Sauvignon Blanc to brighten the garlic and herbs, or go for a Chardonnay if you prefer a fuller, more buttery match. If you enjoy red wine with pork, a light-bodied Pinot Noir or a smooth Merlot pairs wonderfully without overpowering the dish.
Ingredients
2 – 4 Tbsp. extra virgin olive oil
4 center-cut pork loin chops or 4 boneless chicken breasts
Salt and pepper to season the meat
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. Italian seasoning
4 tsp. garlic, minced
1 Tbsp. beef bouillon (I used Beef Better Than Bouillon)
1 Tbsp. balsamic vinegar
1 cup red wine
4 Tbsp. butter
Instructions
Season the pork chops or chicken with salt, pepper, garlic powder, onion powder and Italian seasoning.
Brown the meat in the olive oil on all sides until the meat reaches the proper internal temperature. Remove and set aside.
Add one tablespoon of oil to the pan. Add the garlic. Be careful not to allow it to burn.
Add the beef bouillon, balsamic vinegar and red wine. Cook and stir to reduce the sauce and deglaze the pan. You can tell when the sauce has reached its desired consistency by scraping a spoon across the bottom of the pan. If you can see the bottom as you move the spoon across the pan, it is thick enough.
Add the butter and stir until melted.
Transfer the meat back into the pan and heat through, spooning the sauce over the pork chop or chicken. This is a delicious main dish that is easy enough for a weeknight but special enough for entertaining.
If you like this recipe, you may also like the following recipes:
Seasoned Chicken or Pork Chops
Low-Carb Southern Fried Pork Chops
Pork Chops with Wine and Garlic Sauce
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 frying pan
- tongs
- 1 plate
- 1 Large spoon
Ingredients
- 2 – 4 Tbsp. extra virgin olive oil
- 4 center-cut pork loin chops or 4 boneless chicken breasts
- Salt and pepper to season the meat
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. Italian seasoning
- 4 tsp. garlic minced
- 1 Tbsp. beef bouillon I used Beef Better Than Bouillon
- 1 Tbsp. balsamic vinegar
- 1 cup red wine
- 4 Tbsp. butter
Instructions
- Season the pork chops or chicken with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Brown the meat in the olive oil on all sides until the meat reaches the proper internal temperature.
- Remove and set aside.
- Add one tablespoon of oil to the pan.
- Add the garlic. Be careful not to allow it to burn.
- Add the beef bouillon, balsamic vinegar and red wine.
- Cook and stir to reduce the sauce and deglaze the pan. You can tell when the sauce has reached its desired consistency by scraping a spoon across the bottom of the pan. If you can see the bottom as you move the spoon across the pan, it is thick enough.
- Add the butter and stir until melted.
- Transfer the meat back into the pan and heat through, spooning the sauce over the pork chop or chicken.
