The Pioneer Woman talks alot of pan sauces and using the drippings from your meat to add more flavor. Well she’s 100% correct there is so much flavor in those drippings why waists it.
I believe wine sauces are utter bliss!! That flavor you just can’t get from anything else. I keep the white wines for chicken and fish and the red for beef. This was a first for me though. I have never used red wine with pork though so this was a first for me. This recipe is out of page 246 of the Dinnertime Pioneer Woman Cookbook.
20 cloves of garlic
4 Tbsp olive oil
Salt and pepper to taste
4 boneless pork chops
2 Tbsp butter
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth
1 Tbsp balsamic vinegar
Chives for garnish
Now I won’t give you anything more then the ingredients so I don’t give away Ree’s trade secrets. You’ll just have to buy her book to know how the magic comes together.
Now who else loves the smell of wine while it is cooking? It is the best!
Place your pork back in the sauce and let it simmer for a little while.
So delicious. The wine gives it such a richness the pork chops so desperately need.