Brown Sugar Glazed Pork Loin Chops

• 3 fresh garlic cloves, peeled and crushed
• 2 tablespoons light brown sugar
• 2 teaspoons McCormick's Montreal Brand steak seasoning (can use reduced-sodium version)
• 3/4 lb pork loin chop
• 2 tablespoons butter, divided
• 1/4 1/4 cup red wine or 1/4 cup chianti wine

1. Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
2. Place 1 tbsp of the butter in a saute' pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
3. Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
4. * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.

garlic, light brown sugar, version, pork loin chop, butter, red wine

Taken from www.food.com/recipe/brown-sugar-glazed-pork-loin-chops-449308 (may not work)