Back
5.0 from 6 votes

Balsamic Pork Chops with Wine and Garlic

Balsamic Pan Fried Pork Chops with Wine and Garlic shows how long you fry bone in and boneless pork chops in a frying pan with wine sauce.

Course: Main Course
Cuisine: American

Ingredients

  • 4 pork chops, loin or center cut, or lamb chops, bone in or boneless, 1 inch thick
  • 2 tablespoon olive oil
  • 2 tablespoon butter + 2 tablespoons
  • prinkles salt
  • prinkles pepper
  • 2-4 tablespoons garlic, minced
  • 1 cup white wine
  • 1 large pepper, any color, sliced
  • ½ large onion, sliced
  • ⅓ cup chicken broth
  • 2-3 tablespoons balsamic vinegar
  • 5 bay leaves

Instructions

    Cup of Yum
  1. In a large skillet, over medium to medium high heat, heat oil and butter until it shimmers or a drop of water flicked in it dances. 
  2. Sprinkle salt and pepper on both sides of your chops.
  3. Sear your chops until nice and brown, between 2 to 4 minutes per side.
  4. Transfer your seared chops from the skillet to a plate.
  5. Reduce heat to medium and add garlic.  Stir until starting to brown.
  6. Add wine and bay leaves. Stir until reduced, about 10-15 minutes.  Raise the temperature if you need to to thicken up and reduce the sauce.
  7. Add broth, onions, peppers and chops back into your skillet.
  8. Allow the chops to cook in the liquid for about 10 minutes, add more broth if you need to. 
  9. Add balsamic vinegar and stir.
  10. Cook until your chops are done, cover if necessary.
  11. Remove chops and place on serving plates. Add in 2 tablespoons of butter and sprinkle in a little salt and pepper to taste. 
  12. Serve mixture over top of your chops with rice and a vegetables or salad! Enjoy!