Directions
- 1Peel and slice the garlic cloves.
- 2Pound the meat a few times to make it more tender.
- 3Put a few drops of olive oil on each chop and spread it out.
- 4Sear the chops in a frying pan or saucepan over high heat for about 4 minutes per side.
- 5When you turn them over, add salt and a touch of ground pepper.
- 6Remove the chops to a plate and set aside.
- 7In the same pan, add a drizzle of olive oil and the sliced garlic.
- 8Lower the heat and cook until the garlic starts to brown.
- 9Put the chops back in the pan along with any juices they've released.
- 10Add the white wine and let it evaporate over high heat for 3 minutes.
- 11Add hot beef or chicken broth, cover, and cook for 10 minutes over high heat, turning the meat halfway through.
- 12Once the broth has reduced, add the chopped fresh parsley.
- 13While the meat is cooking, fry some potato sticks until golden brown.
- 14Remove the potato sticks and drain on paper towels.
- 15Serve the chops with a pinch of salt and the sauce on top.
Ingredients
- 6 pork chops
- 6 garlic cloves
- extra virgin olive oil
- 150 ml white wine
- 250 ml hot beef or chicken broth
- salt
- ground pepper
- fresh parsley, chopped
- 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.
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