This recipe was lifted right out of the Pioneer Woman's Dinnertime Cookbook. It is so good. I usually make it using Pork Steaks and so you need to add about 10 minutes to the last cooking time in order for the steaks to be done.
This dish has a lot of ingredients and steps, but it is fairly fast to do. If your garlic is roasted and ready to go, it is something that only takes about 1/2 an hour or so.
Served with mashed potatoes and a vegetable!

Ingredients

20 Garlic Cloves - or more! (garlic can be roasted and refrigerated for 2 days ahead of time if you like)
4 T Olive Oil
Salt and Black Pepper to Taste
4 Boneless Pork Chops or 2 Bone in Pork Steaks (the steaks are big)
2 T Butter
1 1/2 cu. Red Wine
1 Bay Leaf
1/2 cu. beef broth (You may need a bit more than 1/2 cu.)
1 T Balsamic Vinegar
Chopped Chives for Garnish

Directions

Place garlic cloves on large piece of aluminum foil. Sprinkle with 2 T of the olive oil and salt and pepper. Close the foil up tightly. Roast the garlic for 1 hour at 350 degrees. The garlic can be roasted well ahead of time.
In a large skillet. Heat 2 T. olive oil and 1 T. butter.
Sprinkle the pork on both sides with salt and pepper.
Add pork to skillet and cook a few minutes on each side to get a nice brown color.
Remove the pork and set it aside. Now throw the roasted garlic into the same skillet and stir and cook for a minute or two. Add the wine. Add the bay leaf. Cook and stir, scrapping the pan for about 5 to 7 minutes - until reduced to about half. Stir in the broth and let liquid come back to a boil.
Remove bay leaf and arrange the pork in the pan so it is swimming in sauce. Cook 3-4 minutes more (or if using the pork steaks this is where you need to add about 10 minutes more)
Remove the chops to a serving plate.
Now add the Balsamic vinegar to the sauce. Turn off the heat and add 1 T. butter. Taste and adjust salt and pepper to your preferences.