Thick pork chop

The problem with pork today is that all the fat has been bred out. And the fat is where the flavor and moisture is. The recipe attempts to make moist flavorful chops.

1 thick (1”) pork chop, as marbled as you can fined with bone on.
Oil
1-2 cloves garlic
½ cup white wine
Salt and pepper

Heat oil in pan until smoking. Salt and pepper chop. Place in center of pan and cook for 3 minutes to make a nice brown crust. Turn chop over, turn heat to lowest setting. Add garlic for 1 minute and then add wine and closely cover. Cook slowly for 10 minutes until meat is cooked through. Remove meat to plate and turn heat back to high until pan juices are reduced to syrup-like quality. Pour over chop and serve.

Great with Brussels sprouts and Henry's favorite Macaroni and Cheese

1 serving

15 minutes