Makes 4 Servings
4 - Pork chops (with bone)
1 1/2 cup - Red wine
1/2 cup - Chicken Broth (more if needed)
2 - Dry Bay leaves
6 - Garlic cloves, peeled and sliced
1 tsp - Olive Oil
1/4 tsp - Red Pepper flakes
1 tsp - balsamic vinegar
2 Tbsp - Butter
Salt and Pepper
Heat a large skillet over high heat with olive oil and 1 Tbsp butter. Salt and pepper both sides of the pork chops and sear in the skillet.
You aren't trying to cook them all the way through, you are only wanting to get a nice color on each side. Remove the pork chops to a plate and set aside.
Reduce your skillet heat to a medium and add the garlic cloves. Stir the garlic and cook for 1-2 minutes.
Add the red wine, bay leaves, and red pepper flakes. Let it reduce for a couple of minutes.
Next add the broth and balsamic, and the pork chops. Cook for an additional 7-10 minutes or until pork is done.
Remove the pork chops. Let the sauce continue to bubble, as you want it to reduce as much as you can. Add 1 Tbsp butter and additional broth if needed. Pour over pork chops, and enjoy!