Garlic Pork Chops with Potatoes

17 mins
Serves 3
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Directions

  1. 1Peel and slice the garlic cloves.
  2. 2Peel and slice the garlic cloves.
  3. 3Peel and slice the garlic cloves.
  4. 4Pound the meat a few times to make it more tender.
  5. 5Pound the meat a few times to make it more tender.
  6. 6Pound the meat a few times to make it more tender.
  7. 7Put a few drops of olive oil on each chop and spread it out.
  8. 8Put a few drops of olive oil on each chop and spread it out.
  9. 9Put a few drops of olive oil on each chop and spread it out.
  10. 10Sear the chops in a frying pan or saucepan over high heat for about 4 minutes per side.
  11. 11Sear the chops in a frying pan or saucepan over high heat for about 4 minutes per side.
  12. 12Sear the chops in a frying pan or saucepan over high heat for about 4 minutes per side.
  13. 13When you turn them over, add salt and a touch of ground pepper.
  14. 14When you turn them over, add salt and a touch of ground pepper.
  15. 15When you turn them over, add salt and a touch of ground pepper.
  16. 16Remove the chops to a plate and set aside.
  17. 17Remove the chops to a plate and set aside.
  18. 18Remove the chops to a plate and set aside.
  19. 19In the same pan, add a drizzle of olive oil and the sliced garlic.
  20. 20In the same pan, add a drizzle of olive oil and the sliced garlic.
  21. 21In the same pan, add a drizzle of olive oil and the sliced garlic.
  22. 22Lower the heat and cook until the garlic starts to brown.
  23. 23Lower the heat and cook until the garlic starts to brown.
  24. 24Lower the heat and cook until the garlic starts to brown.
  25. 25Put the chops back in the pan along with any juices they've released.
  26. 26Put the chops back in the pan along with any juices they've released.
  27. 27Put the chops back in the pan along with any juices they've released.
  28. 28Add the white wine and let it evaporate over high heat for 3 minutes.
  29. 29Add the white wine and let it evaporate over high heat for 3 minutes.
  30. 30Add the white wine and let it evaporate over high heat for 3 minutes.
  31. 31Add hot beef or chicken broth, cover, and cook for 10 minutes over high heat, turning the meat halfway through.
  32. 32Add hot beef or chicken broth, cover, and cook for 10 minutes over high heat, turning the meat halfway through.
  33. 33Add hot beef or chicken broth, cover, and cook for 10 minutes over high heat, turning the meat halfway through.
  34. 34Once the broth has reduced, add the chopped fresh parsley.
  35. 35Once the broth has reduced, add the chopped fresh parsley.
  36. 36Once the broth has reduced, add the chopped fresh parsley.
  37. 37While the meat is cooking, fry some potato sticks until golden brown.
  38. 38While the meat is cooking, fry some potato sticks until golden brown.
  39. 39While the meat is cooking, fry some potato sticks until golden brown.
  40. 40Remove the potato sticks and drain on paper towels.
  41. 41Remove the potato sticks and drain on paper towels.
  42. 42Remove the potato sticks and drain on paper towels.
  43. 43Serve the chops with a pinch of salt and the sauce on top.
  44. 44Serve the chops with a pinch of salt and the sauce on top.
  45. 45Serve the chops with a pinch of salt and the sauce on top.

Ingredients

  • 6 pork chops
  • 6 pork chops
  • 6 pork chops
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • 150 ml white wine
  • 150 ml white wine
  • 150 ml white wine
  • 250 ml hot beef or chicken broth
  • 250 ml hot beef or chicken broth
  • 250 ml hot beef or chicken broth
  • salt
  • salt
  • salt
  • ground pepper
  • ground pepper
  • ground pepper
  • fresh parsley, chopped
  • fresh parsley, chopped
  • fresh parsley, chopped
  • 2 large potatoes
  • 2 large potatoes
  • 2 large potatoes

Equipment

frying pansaucepanpaper towels

Tips

  • Pound the meat to make it more tender.
  • Don't cook the chops for too long, or they will dry out.