Ingredients
Scale
- 2 ½  pounds pork chops
- 2 cloves garlic
- salt & pepper
- ½  cup flour
- 4–6 bay leaves
- 1 Tablespoon peppercorns (if brined, rinsed first)
- 1 cup white wine
- 1 Tablespoon butter
- 1 Tablespoon flour
Instructions
- Preheat the oven to 375 degrees.
- Heat your cast iron skillet over high heat while you prepare your chops.
- Mince & smash the garlic cloves and then rub them all over the pork. Season them with salt and pepper.
- Dump out about 1/2 a cup of flour on a plate and then dredge each side in the flour.
- Scatter the bay leaves in the hot skillet and then place each chop on top of a leaf, browning on each side for about 3-5 minutes.
- Add the peppercorns to the pan and transfer it to the hot oven until the meat is cooked through, about 5-7 minutes.
- Meanwhile, rub a tablespoon of butter along with a tablespoon of flour together with your fingertips until it’s fully incorporated.
- When the pork chops are done, transfer them to a plate and return the skillet to the stove.
- Once again on high heat, deglaze the skillet with the white wine and allow it to simmer for a minute.
- Whisk in the butter/flour mixture until it begins to thicken up and get saucy. Season with a little bit of salt.
- Spoon over the chops and serve. (Preferably with something, such as rice or noodles, that will help you pick up every last drop of that sauce!)