Just look at these chops, aren’t they gorgeous? They weren’t on my shopping list, but I had to buy them. I learned years ago from my dad that if the butcher says something is particularly good that day, you ignore your list & take the butcher’s advice.  My sister gave me this recipe a long time ago (Thanks, Sal!), and it quickly became a family favorite. It packs a lot of flavor, but not a lot of fat or sodium, and it’s incredibly quick & easy. It’s an excellent choice for dinner when you feel like eating something special, but don’t particularly feel like cooking. You’ll find a printer-friendly version of the recipe at the bottom of this page.

“Chops and gravy, lovely!” — The Doctor

Ingredients:

2 pork chops

3 Tbsp flour

½ tsp Penzeys Bavarian Seasoning (optional)

¼ tsp salt

¼ tsp freshly ground black pepper

1 Tbsp olive oil

1 large clove garlic, pressed

½ cup red wine vinegar

1 bay leaf

Preparation:

1.) Combine flour, Bavarian seasoning (if using), salt, & pepper in a shallow dish.

2.) Heat oil in a large nonstick skillet on medium high. Dredge chops in the flour mixture, & add to skillet, discarding remaining flour mixture. Brown on both sides.

3.) Reduce heat to medium low, and add garlic (with a little more oil if needed.) Cook until the garlic starts to soften, becomes fragrant, and lightly brown. Add vinegar & bay leaf. Cover skillet, and cook until done. Keep an eye on the liquid level. The cooking time will vary depending on the thickness of your chops, and you may need to add some water to keep the skillet from drying out.

4.) Remove cooked chops to a serving plate; keep warm. Continue to cook uncovered until sauce thickens slightly and reduces to about 2-3 Tbsp. Pour sauce over chops to serve.

Nutrition info will vary depending on the size of your chops. The following assumes 6 ounces of meat per chop.