I made these pork chops for the first time a couple of months ago and have been dying to make them ever since. Of course, all of that time I have been wondering, were they really as good as I imagined, or was I just very tipsy from drinking the wine I was using to cook? Hehe…it turns out, they really are that good and the wine is just an added bonus. This is a nice recipe for entertaining since you can let the meat marinate most of the day and you only need to be occupied with the actual cooking for about 10 minutes. This recipe is from Williams Sonoma. The only change I have made is to top the chops with slivered garlic rather than cutting them and putting the slivers inside. That is just not worth the effort.
Pork Chops with Garlic and Herbs
4 bone-in pork rib chops, each about 8 oz. and 1 inch thick
4 garlic cloves, 2 cut into slivers and 2 chopped
2/3 cup dry white wine
2 Tbs. olive oil
1/2 tsp. sugar
1/2 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh rosemary
Arrange in a single layer in a non-reactive dish.
In a food processor, combine the wine, olive oil, sugar, the 1/2 tsp. salt and the 1/2 tsp. pepper and process to blend. With the motor running, drop the chopped garlic cloves, the sage and rosemary through the feed tube and process until fairly smooth. Pour the wine mixture over the chops. Top with slivers of garlic. Cover and marinate, turning at least once, for 30 minutes to 1 hour (or more).
Preheat a broiler according to the manufacturer’s instructions, or prepare a medium fire in a grill.
Remove the pork chops from the marinade. Season the chops with salt and pepper and arrange on the broiler pan or on the grill. Broil or grill, turning once, 4 to 5 minutes per side for medium, or until done to your liking.