My husband knows that if he asks me what I want for dinner I will say Red Wine Reduction Pork Chops and Asparagus, or steak! Since most of you know how to cook steak, I don’t need to share that with you. I am assuming though, that most of you have never had pork chops this heavenly, so I will share these with you!

My husband made these the other night and the entire time I was asking him to write out what he was doing so I can recreate these on my own! And I am happy to say he wrote it all out. Viola!

If you give there a try let me know!

Kloë’s Favorite Meal:

Garlic Herb Pork Loin Chops with a Red Wine and balsamic glaze served with crunchy Parmesan asparagus 

Ingredients: 

• 4 Pork Loin Chops 
• Asparagus 
• 1 small sweet onion 
• 1 cup of red wine (Cabernet)
• 6tbsp Olive oil (split up) 
• 2 tbsp panko bread crumbs 
• 4 tbsp Parmesan cheese 
• 2 tbsp Balsamic Vinaigrette 

Seasonings: 

• Salt, Garlic, Lemon zest, onion (powder or flakes fine), [Kinders – Garlic and Herb] 

1.) Prepare your Meat 

• Dry the pork chops by patting with paper towel and ensuring there is no moisture on them. 
• Season generously with the aforementioned seasonings (we use the Kinders – Garlic and Herb with sea salt and lemon) 
• During this time, prep the asparagus, thinly slice or dice the small sweet onion, and get all your ingredients together 

2.) Let’s get cooking (Pork) 

•  In one pan put 2 tbsp of olive oil into an already VERY hot pan. 
• when the oil begins to shimmer, add the pork chops seasoned side down. 
• Proceed to season the top side of the pork in the pan, it’s intentional to leave some seasoning with the oil in the pan when finished cooking 
• Cook the pork chops like a steak, flipping frequently and searing in the hot heat. 
• Once fully cooked remove and set aside or in an oven at 100°f to keep warm. 

3.) Beginning the sauce 

• in the same pan the pork came out of add another 1-2 tbsp of olive oil and toss in the prepped onion (keep the temp high, just toast up the onions) 
• add 1 cup of red wine into the pan once the onions are staring to be translucent. We use cabernet because it’s cheaper. Keep the temp at a medium high 
• Reduce down to 50% of the cup you started with 

4.) While you wait… asparagus 

• add 2 tbsp of olive oil to another pan and toss in that asparagus and some garlic (minced or powder is fine) 
• As it cooks add in some Parmesan 1tbsp at a time and allow time time between adding, this will allow the Parmesan to stick to the asparagus. 
• Once you’re adding the last tablespoon of Parmesan to the asparagus, (optional) add some panko bread crumbs. I opted for 3tbsp and cranked the heat when cooking to toast them up for a crunch

5.) Back to the sauce

• By the time the asparagus has been cooked, the wine should be reduced down to 50% 
• Add 2 tbsp of balsamic vinegar, keep in mind this will sour up the flavor so don’t add too much! 
• Mix the balsamic vinegar and the reduced red wine throughly. Once it’s bubbled for a minute or two turn the heat off the pan 
• When the mixture has stopped bubbling, add 1/2tbsp at a time of cold butter, and wait until the butter pat in the pan has been melted before adding another pat of butter. 
• Once all the butter has melted and it’s been sufficiently mixed, serve over the pork chops and enjoy