Pork Chops with Wine and Garlic Sauce
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.
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.