This pork chops recipe is simply divine. Imagine tender, pan-seared pork chops bathed in a luscious red wine sauce with whole cloves of garlic, perfectly complemented by zesty, lemony green beans. Inspired by the Pioneer Woman herself, this dish is not only incredibly flavorful but also surprisingly quick to make. In fact, it’s a 16-minute meal! Get ready to embark on a delightful dinnertime journey with this easy-to-follow recipe.
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A beautifully plated serving of Pioneer Woman pork chops with red wine sauce, accompanied by a side of vibrant green beans.
Ingredients for Pioneer Woman Pork Chops and Lemony Green Beans
This recipe serves 4 people and includes two main components: the red wine pork chops and the lemony green beans.
Red Wine Pork Chops Ingredients:
- 4 bone-in pork chops, 1 inch thick – Choose good quality pork chops for the best flavor.
- Salt and Pepper – To taste, essential for seasoning the pork.
- 2 tablespoons Olive Oil – For searing the pork chops to golden perfection.
- 2 tablespoons Butter – Adds richness and flavor to the searing process and the sauce.
- 16 cloves Garlic – Whole garlic cloves infuse the sauce with a sweet, mellow garlic flavor.
- 1 1/2 cups Red Wine – Use a dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir for the sauce.
- 1 Bay Leaf – Adds a subtle, aromatic depth to the red wine sauce.
- 1/2 cup Beef Broth – Enhances the savory notes of the sauce.
- 1 tablespoon Balsamic Vinegar – Provides a touch of acidity and complexity to balance the richness.
Lemony Green Beans Ingredients:
- 1 pound thin Green Beans – Fresh, crisp green beans are best for this side dish.
- 2 tablespoons Butter – Adds flavor and helps the green beans sauté to tenderness.
- Zest and juice of 1 Lemon – The lemon brightens the green beans with a fresh, zesty flavor.
- Salt and Pepper – To taste, to season the green beans perfectly.
Step-by-Step Guide to Making Pioneer Woman Pork Chops
Let’s break down how to create this Pioneer Woman inspired pork chop recipe, starting with prepping the pork chops.
- Season the Pork Chops: Generously season both sides of the pork chops with salt and pepper. This is the foundation of flavor for your dish.
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Raw pork chops being seasoned with salt and pepper in preparation for searing.
- Prepare the Green Beans: Snap or cut off the ends of the green beans. For uniform length and presentation, cutting the green beans is recommended.
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Fresh green beans being trimmed and cut to uniform lengths for cooking.
- Batch Prep Green Beans: Work in small batches to prepare all the green beans. Set them aside; we’ll cook them later while the pork chops simmer.
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Close-up of trimmed green beans, showing the preparation for the lemony side dish.
- Heat Skillet for Searing: In a cast iron skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over high heat. The cast iron skillet is ideal for searing pork chops evenly.
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Butter and olive oil melting in a hot cast iron skillet, ready for searing the pork chops.
- Sear Pork Chops in Batches: Once the butter is melted and the skillet is hot, add the pork chops. Sear them in batches to avoid overcrowding the pan. Overcrowding can steam the pork instead of searing it.
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Pork chops being seared in a cast iron skillet, achieving a golden brown crust.
- Achieve a Deep Sear: The goal here is to develop a flavorful crust on the outside of the pork chops. Don’t worry about cooking them through at this stage.
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Close-up of perfectly seared pork chops in a skillet, showcasing the caramelized crust.
- Sear Each Side: Sear the pork chops for 2 to 3 minutes on each side until they are beautifully browned. While searing, peel the garlic cloves.
Helpful Tip: Peeling garlic cloves can be done ahead of time to save time during cooking. Pre-peeled garlic is also an option, but fresh garlic is recommended for the best flavor.
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Peeled garlic cloves, ready to be added to the skillet for the aromatic red wine sauce.
- Remove Pork Chops and Set Aside: Once seared, remove the pork chops from the skillet and set them aside. Do not clean the skillet; those flavorful browned bits are essential for the sauce!
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Seared pork chops removed from the skillet, with the flavorful fond remaining in the pan.
- Sauté Garlic: Reduce the heat to medium-high and add the peeled garlic cloves to the skillet.
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Whole garlic cloves being sautéed in the skillet, infusing the oil with their aroma.
- Cook Garlic Until Golden: Cook the garlic for 3 to 4 minutes, or until it turns golden brown and softens. This step sweetens the garlic and adds depth to the sauce.
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Golden brown sautéed garlic cloves in the skillet, releasing their sweet and savory flavor.
- Deglaze with Red Wine: Pour 1 1/2 cups (or more if you’re generous!) of red wine into the skillet. Be cautious if using a gas stove; turn off the burner briefly before adding wine to prevent flames. Merlot, Cabernet Sauvignon, or Pinot Noir are excellent choices.
Wine Wisdom: Choose a dry red wine that you would also enjoy drinking. Avoid sweet red wines for this recipe.
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Red wine being poured into the hot skillet to deglaze and create the base of the sauce.
- Add Bay Leaf: Toss in a bay leaf to infuse the red wine sauce with a subtle herbal note.
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A bay leaf being added to the red wine sauce, enhancing its aromatic complexity.
- Scrape the Pan: Use a wooden utensil to scrape the bottom of the skillet, loosening all the flavorful browned bits of pork and garlic (fond). This is crucial for a rich sauce.
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Scraping the bottom of the skillet with a wooden spoon to release the flavorful fond into the red wine sauce.
- Reduce the Wine Sauce: Allow the wine to cook down and reduce for about 3 minutes, or until it thickens slightly. Increase the heat slightly if needed.
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Red wine sauce reducing and thickening in the skillet, concentrating the flavors.
- Sauté Green Beans (Simultaneously): While the wine reduces, prepare the lemony green beans. Melt 2 tablespoons of butter in a separate non-stick skillet over high heat.
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Butter melting in a non-stick skillet, preparing for sautéing the green beans.
- Brown the Butter: Let the butter melt, swirling the pan, until it turns a light golden tan color and starts to foam slightly. This browned butter adds nutty notes to the green beans.
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Browned butter in a skillet, ready to add a rich flavor to the sautéed green beans.
- Sauté Green Beans: Add the green beans to the browned butter and sauté for 3 to 4 minutes, tossing them around until they are tender-crisp.
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Green beans sautéing in browned butter, becoming tender-crisp and flavorful.
- Add Beef Broth to Sauce: Check back on the red wine sauce. Once reduced, add 1/2 cup of beef broth to the skillet.
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Beef broth being added to the reduced red wine sauce, enriching its savory depth.
- Return Pork Chops to Skillet: Place the seared pork chops back into the skillet with the red wine sauce.
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Seared pork chops being returned to the skillet with the simmering red wine sauce.
- Pour in Pork Chop Juices: Pour any accumulated juices from the pork chop plate into the skillet – this adds extra flavor!
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Juices from the rested pork chops being poured into the red wine sauce for added flavor.
- Add Balsamic Vinegar: Stir in 1 tablespoon of balsamic vinegar to the sauce, balancing the richness with acidity.
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Balsamic vinegar being added to the red wine sauce, providing a touch of tangy sweetness.
- Combine and Simmer: Mix the contents of the cast iron skillet, coating the pork chops with the red wine sauce and garlic. Let the sauce bubble and thicken as the pork chops finish cooking through.
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Pork chops simmering in the red wine sauce, absorbing the flavors and cooking through.
- Zest the Lemon: While the pork chops simmer, zest a lemon directly over the green beans.
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Lemon zest being grated over the sautéed green beans, infusing them with citrusy aroma.
- Add Lemon Juice: Squeeze the juice of the zested lemon over the green beans.
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Fresh lemon juice being squeezed over the green beans, adding a bright, zesty flavor.
- Season Green Beans: Stir the lemon zest and juice into the green beans, then season with salt and pepper to taste. Continue to sauté briefly if needed to reach desired tenderness.
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Lemony green beans being stirred and seasoned, ensuring even distribution of flavor.
- Transfer Green Beans to Platter: Use tongs to transfer the lemony green beans to a serving platter.
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Lemony green beans being transferred to a serving platter, ready to be served as a side dish.
- Add Pork Chops to Platter: Arrange the cooked Pioneer Woman pork chops on the same platter.
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Perfectly cooked Pioneer Woman pork chops arranged on a serving platter next to the green beans.
- Pour Sauce Over Pork Chops: Generously pour the red wine sauce and garlic cloves over the pork chops.
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Rich red wine sauce and garlic cloves being poured over the plated Pioneer Woman pork chops.
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A mouthwatering close-up of Pioneer Woman pork chops with red wine sauce and garlic, ready to be enjoyed.
Serve and Enjoy Your Pioneer Woman Pork Chops!
This Pioneer Woman pork chops recipe is a delightful and easy meal that’s perfect for a weeknight dinner or a special occasion. The combination of savory pork, rich red wine sauce, and bright lemony green beans is truly irresistible. Enjoy every bite!
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An inviting overhead shot of a complete serving of Pioneer Woman pork chops with red wine sauce and lemony green beans, showcasing the delicious meal.
*This recipe is inspired by the “Pork Chops with Garlic and Wine” recipe from the Pioneer Woman, Ree Drummond. You can find her version on her blog or the Food Network website.
Cook Long and Prosper!
