in the red wine and add the bay leaf. stir around and let it reduce, raising the heat if necessary. cook the sauce for several minutes until it’s reduced and thick.
stir in the beef broth and add the chops back into the cooking liquid, arranging them so that they’re swimming in the sauce. allow the chops to cook in the liquid for a few minutes, and then add in the balsamic. cook for a couple more minutes, or until the pork chops are done.
remove the chops from the pan once more. let the sauce reduce a little more if needed until it’s very thick and rich and the garlic is 