Pork Chops with Garlic Cream

4 steps · 45 min total

1. 01

   Make the Garlic Sauce Base

   In a small saucepan, melt the 2 tablespoons of butter over medium-low heat. Add the shallots and cook, stirring occasionally, until they're softened, about 5 minutes.

   Pour in the 1/3 cup wine, add the 3 sprigs thyme, and a generous teaspoon of salt. Increase the heat to medium and let it simmer until the liquid reduces to about 2 tablespoons. Stir in the 1 cup heavy cream, 1/3 cup buttermilk, and all 12 large garlic cloves. Return the sauce to a bare simmer and continue cooking, stirring occasionally, until the garlic is completely tender, which should take 40 to 45 minutes.

2. 02

   Blend the Garlic Sauce

   Transfer the cooked garlic mixture to a blender and purée until it's very smooth, about 1 minute. Pour the creamy garlic sauce back into the saucepan. It should be thick enough to coat the back of a wooden spoon but still pourable. Cover it and set aside to keep warm while you cook the chops.
3. 03

   Sear the Pork Chops

   Preheat your oven to 375 °F (190 °C). Season the 900 grams pork chops generously with salt and pepper on both sides.

   In a large skillet, heat the 2 tablespoons vegetable oil over medium-high heat until shimmering. Once hot, add the chops and sear them for 2 minutes on each side, until golden brown.

4. 04

   Finish Chops in Oven

   Transfer the seared pork chops from the skillet to the hot oven. Cook for 3 minutes at 375 °F (190 °C), then lower the oven temperature to 300 °F (150 °C) and continue cooking for another 5 minutes. The chops are done when they feel springy to the touch and are golden brown on the outside.