Easiest Way to Prepare Tasty Olive Wine Glaze Chops

Olive Wine Glaze Chops. Place pork chops in shallow dish or resealable plastic bag and pour marinade over them. Combine salt and pepper in a small bowl. Place onions and shallots in a medium bowl.

Sprinkle the pork chops with salt and pepper and drizzle with olive oil. Place the pork chops on the grill. Place the pork chops on a serving platter and brush them with the honey-mustard glaze. You can have Olive Wine Glaze Chops using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Olive Wine Glaze Chops

1. It’s of —Chops——–.
2. It’s 2-2/3 pound of pork loin chops.
3. Prepare 1 teaspoon of salt.
4. It’s 1 teaspoon of ground white pepper.
5. It’s of ——Sauce ———-.
6. You need 1-1/4 cup of Chardonnay.
7. You need 1/2 stick of butter.
8. You need 1-1/2 cup of sliced black ripe olives.
9. You need 1/3 cup of diced onions.
10. You need 1/2 cup of Lyle's Golden Syrup.
11. It’s to taste of salt.

The brown sugar glaze over these pork chops gave it such amazing flavor. It has a little sweet too it but the spices in it helped to balance it to give it the perfect flavor. This meal was definitely a win for our family and so easy to put together!. (adding more olive oil when necessary) prevented it from going black. 🙂 . In an oven safe skillet over medium-high heat, heat olive oil then add pork chops.

Olive Wine Glaze Chops step by step

1. Score the chops, cross-hatching making diamond shape cuts..
2. Heat a skillet and sear each side for 4 minutes each..
3. After the first turn add salt and to top.
4. Turn again season the second side. After the chops are done sit aside to rest.
5. Slice the olives into thirds.
6. Add wine, and butter. Add olives and onions. Stir and let reduce. Stir Lyle's Golden Syrup. Scrub the bottom to get pieces off the bottom..
7. Add the chops and coat each one. Heat through..
8. Serve I hope you enjoy!.

Brush pork chops generously with garlic butter. Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops. Remove the pan from heat and pop it into the oven. Transfer the cooked pork chops to a plate to rest, and reserve juices for sauce.