Capistrano's Garlic Pork Chop's

Note from Cheri: This recipe came to us from Capistrano's Restaurant located at the Embassy Suites Mandalay Beach Resort in Oxnard, CA. This variation on the classic pork chop will make your family think you're a gourmet cook. Serve with a variety of veggies like asparagus, zucchini, eggplant or your favorite grilled vegetables and garlic mashed potatoes.

2 11oz center cut pork chops 2 cups veal or beef stock 1 cup Pinot Blanc or other dry white wine 2 shallots minced 1 head garlic, cleaned and minced olive oil lemon thyme

Marinate pork chops over night with olive oil, 1/3 of the chopped garlic and lemon thyme. Grill or pan fry the chops until medium or meduim well. Garlic Sauce Saute the rest of the garlic in olive oil until it begins to color, deglaze the pan with wine and reduce to syrup. Add stock and reduce by half. Add salt and pepper to taste. Arrange chops, veggies and garlic mashed potatoes on plate. Pour a little sauce on the chops and you're ready to serve.