Garlic Marinated Pork Chops

The key to pork chops is to buy only pork chops with the bone in and not to over cook them. The bone in the meat will add lots of flavor as well as help to keep the chops moist. But because pork chops are a lean meat and can always use some extra moisture, use the pan drippings and make a quick sauce, it make all the difference.

Ingredients:
Bone in pork chops 3/4 to 1 inch thick
10 cloves crushed garlic
1 tablespoon olive oil
1/4 cup chicken stock
1 tablespoon Wondra flour
Salt and pepper


Preparation:

Take your crushed garlic and spread a little on each side of the pork chops. Place the chops into a large zip lock bag and marinate for 1 hour.

 

Take a 12" sauté pan and heat to medium high and add the olive oil. Salt  and pepper the pork chops  and add to the sauté pan and cook for about 4 minutes per side. If your not sure on the cooking time, take a small knife and cut into one of the chops and see if it's done. The pork chops should be medium rare. Remove from the pan and loosely cover with foil while you prepare the sauce.

 

Take 1/4 cup of chicken stock and mix with the flour. Add the stock to the sauté pan and mix with the pan drippings from the pork chops. The sauce should be fairly thick, if not, add a little more flour.

 

After the chops have rested for 5 minutes go ahead and place on a serving plate and spoon on some sauce and you're done.