If I could alter the title of this recipe, it would be, “Kinda Ugly When Plated Pork Chops with SO FREAKING MUCH GARLIC and Some Wine But It Is AWESOME”.
I don’t have much to say about this meal. It was easy enough, although I do like to juggle a million different things at once by making a ton of other side dishes that allll call for your one oven at different temperatures. I enjoy driving myself crazy, apparently. It IS an easy recipe, as long as you don’t have too much else going on.
It was good. I’m always a bit scared of pork chops because they always tend to taste a little watery to me, no matter where I get ‘em from. But I think I used about 25 cloves of garlic in this (I’m a beast) and seasoned like a madman, in fear. And it was perfect. As I said in the post below, I paired it with that apple / pecan / blue cheese salad and the brussels (I’ll never get over that extra ‘s’) sprouts. It was the PERFECT MEAL. The perfect blend of flavors and just plain pretty. That salad is so, so pretty.
I’ll divide this up into 3 posts, this being the first….here are my pictures from the pork chops!
Yikes, see….that’s an ugly photo. I promise it’s delicious : )
Pioneer Woman’s Garlic and Wine Pork Chops HERE!
Let me know how it goes! xx
Soooo this makes me wanna give up my vegetarianism!
Husband is not a fan of pork chops…if this doesn’t change his mind, nothing will. Thanks for sharing PW
Oops I meant thanks for sharing PW’s recipe…
I was just eying (that spelling totally doesn’t look right) this recipe of hers the other day! I think this is a sign that I need to make this soon!
Oh my word that looks good. So my boyfriend lives for pork chops and I never cook pork but I just may convert one time and try these!
This looks delicious…I had a similar meal on my last trip to New York at a place called Prime Meats in Brooklyn. Put pork chops back on the map with me! Glad you’re back to a little less hectic pace of life and congrats on all the developments over the last month!
I made these after you mentioned it on Twitter. Came out super tasty but a lil ugly. Hubsand and toddler loved it so smiles all around! Thanks for the recipe!
Must be me but that last photo does not seem ugly, in fact it makes me hungry….stop posting these updates when I am still at work!!!!
damn that looks good. i’ve been so obsessed with roasted garlic lately. put it in my guac, in my hummus, in anything that i can.
have a great day bestie!
michelle
Thank you for the post-binge. Loved it. And also, if you ever feel like having restaurant BrusselS, the ones at Alta in the West Village are incredible. In fact, will you please have them and then figure out how to make them and post that? I know there are definitely apples and pancetta in them (yes, as mentioned, they are awesome), but I can never get the whole dish just right.
I (heart) pig!!!!!
Chrissy – You really must search out and find an “Iowa Pork Chop”. 1-1/2″ thick, bone-in center-cut loin chops. So tasty, and not at all watery. The king of all pork chops!
I fux with pork so these will be on my stove soon!
This looks amazing! I’m embarressed to say that despite my love of bacon I have NEVER made pork chops. (hangs head in shame). I will definately try these!
First, welcome back Crissy! I try to be understanding and think about if I had to blog I’d never get around to it and then I’d feel all guilty, etc. BUT, fact is, your posts always rock and we really do miss you!!!!!
Second, pork chops are just the best things ever and I always have to see a good recipe to be reminded of how much I love them. I’ll def try these soon, but in the meantime, to you and all of your pork-chop loving readers, I made Giada’s pork chops from her comfort food episode this weekend and the flavors were just simply amazing — pancetta, brandy, onion, thyme — soooo good!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-with-apples-and-pancetta-recipe/index.html
oops…sorry I mis-spelled your name, Chrissy — my friend is Crissy with no “h”!
If you cut tiny slits along the edges of the chops they won’t curl like that.
You’re welcome.
I tried this recipe tonight and it was amazing! I thought I had balsamic but didn’t, so I substituted with 2 tbsp of apple cider vinegar which gave it a great flavor! Thanks for sharing!
Tried this today, Just amazingggggggggg
See now I referenced this on your brussel sprouts recipe before I noticed you tried the pork chop recipe. WHEW! its official, I am now a fan of YOU…..my fellow foodie! Isnt this recipe just the bomb. Although next time Im going to substitue the pork for chicken (I’m trying to deflab; ‘fat’ the side effect of over indulging in my foodie passion)
Just made this tonight–I toasted little slices of baguette, spread a clove of garlic on it, put the chops on top and spooned sauce alllllll over. HO. LEE. SHIT, I *want to drink that sauce.
*I did drink that sauce.
I just made this again (I’ve made it once before). This time, I used larger bone-in chops. I also let the sauce thicken for a few minutes longer than I thought I should have – I’m a meddler. It thickened into a beautiful, flavorful sauce. This just became one of my go-to recipes… I wonder if I could use this with chicken drumsticks or thighs…