20 cloves garlic (I used 12 very large ones) 4 tbs I love oil S&P 4 boneless pork chops(medium to thin cut)(I used 2) 2tbs butter 1 1/2 cups red wine 1 bay leaf 1/2 cup beef broth 1 tbs balsamic vinegar Chopped chives for garnish

Preheat the oven to 350*. Place garlic cloves on a sheet of foil. Drizzle on 2 tbs olive oil, sprinkle with s&p. Fold foil together to seal. Roast for one hour until garlic is golden and slightly soft. Set aside. Sprinkle chops with s&p. Heat the remaining 2 tbs olive oil and 1 tbs butter in a skillet on med-high heat. Add the chops and cook them for a couple of minutes on each side. Remove to a plate. Throw the roasted garlic into the skillet and stir around, cooking them for a minute. Add the wine and the bay leaf. Stir, deglazing the pan. Cook for 6-7 minutes reducing the sauce by about 2/3. Stir in the beef broth and let liquid come to a bubble. Remove the bay leaf. Arrange the chops back in the pan and and cook for another 3-4 minutes. Plate the chops. Add the balsamic vinegar to the sauce and stir. Turn off the heat and swirl in the remaining tbs of butter. Spoon the sauce over the chops including some garlic cloves. Garnish with chopped chives.