Introduction
Pork chops with garlic cream. New recipe!!
Garlic lovers get ready to be swept off your feet. 12 whole garlic cloves softened while infusing the heavy cream, white wine and shallots, with a deep roasted garlic flavor I can only say: wow!! Blended to a puree and served alongside the pork chops… could just drink it all.
We love bone in chops. To get the pork chops to cook and yet stay tender, I always sear them first over high heat and then place them into the warm oven. . Make sure to pay attention to the smoke, if any, while cooking the chops in the oven.
This sauce could also be used over lamb. Made mashed potatoes alongside.
Pork Chops with Garlic Cream
Ingredients
- 1.5 tbsp unsalted butter 1 1/2 tablespoon unsalted butter
- 1.5 tbsp shallots 1 1/2 tablespoon finely choppd shallots
- 0.33333333333333 cup white wine 1/3 cup dry white wine
- 1 thyme 1 spring fresh thyme
- 1 cup heavy cream 1 cup heavy cream
- 0.33333333333333 cup buttermilk 1/3 cup buttermilk
- 12 garlic 12 laege peeled left whole garlic cloves
- 4 pork chops 4 bone in, about 1' thick pork chops
- 2 tbsps vegetable oil 2 tablespoon vegetable oil
- thyme Fresh thyme leaves
Instructions
- In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened, about 5 minutes.
- Add the wine, thyme and a generous ¼ teaspoon salt. Raise the heat to medium and simmer until the liquid is reduced to 2 tablespoons. Stir in the heavy cream and the buttermilk and all the garlic cloves.
- Return to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 40 to 45 minutes.
- Transfer the garlic mixture to a blender and puree until very smooth, about 1 minute. Return the garlic sauce to the saucepan. It should be thick enough to cover the back of a wooden spoon but easy to pour. Set aside covered to keep warm.
- Preheat oven to 375°.
- Salt and pepper generously the pork chops. In a large skillet over medium high heat add the oil. When hot add the chops and sear them on each side, 2 minutes each sides.
- Remove from the stove and place in the hot oven. Cook for 3 minutes at 375° then lower the heat to 300° for another 5 minutes. The chops need to be springy to the touch and golden brown on the outside.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork, Sunday Night Dinner
- Cuisine: French
- Type: Affordable Gourmet
Did you make this?
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