Pork Chops with Garlic Cream Recipe

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.

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.