Pork Chops with Garlic Cream

Ingredients

- 2 tablespoon butter
- 1/3 cup buttermilk
- 1/3 cup dry white wine
- 3 sprigs Fresh thyme
- 1 cup heavy cream
- pepper
- 900 grams pork chops
- salt
- 1 medium shallot, minced
- 2 tablespoon vegetable oil
- 12 large garlic cloves, all about the same size, and peeled but left whole

Preparation

In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened; about 5 minutes.

Add wine, thyme and a generous teaspoon salt.

Raise the heat to medium and simmer until the liquid is reduced to 2 tablespoons.

Stir in the heavy cream, buttermilk and all garlic cloves.

Return to a simmer and stir 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.  It should be thick enough to cover the back of a wooden spoon but easy to pour.

Return the garlic sauce to the saucepan.

Set aside covered to keep warm.

Preheat oven to 375.

Generously salt and pepper the pork chops.

In a large skillet over medium-high heat, add the oil.

When hot, add the chops and sear them on both sides; 2 minutes per side.

Remove from the stove and place in the hot oven.

Cook for 3 minutes at 375 then lower the heat to 300 and cook for another 5 minutes.

The chops should be springy to the touch and golden brown on the outside.

 

 

Source: Foodista