Pork Chops with Garlic Cream

Name: Pork Chops with Garlic Cream
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Cuisine: French
Ingredients: 2 tbsp Butter (2 tablespoon butter); ⅓ cup Buttermilk (1/3 cup buttermilk); ⅓ cup White Wine (1/3 cup dry white wine); 3 sprig Thyme (3 sprigs Fresh thyme); 1 cup Heavy Cream (1 cup heavy cream); 0 pieces Bell Pepper (pepper); 900 g Pork Chops (900 grams pork chops); 0 pieces Table Salt (salt); 1 piece Shallots (1 medium shallot, minced); 2 tbsp Vegetable Oil (2 tablespoon vegetable oil); 12 pieces Garlic Clove (12 large garlic cloves, all about the same size, and peeled but left whole)

75 minFrench

Servings4

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Gluten Free
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Steps

1In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened, about 5 minutes.
2Add the 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 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.
3Transfer 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. 2minutes each sides.
4Remove 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.