Pork chops are the unsung heroes of easy dinners! So quick to whip up and they always hit the spot, especially when doused in a garlic cream sauce 😛 Enjoy! Chris x PORK CHOPS & GARLIC SAUCE | Serves 2 INGREDIENTS ➡️Pork Chops: 2x 9oz/250g bone-in Pork Chops, at room temp (score fat if it’s particularly thick) 2 tbsp Unsalted Butter 2 fresh sprigs EACH: Rosemary, Thyme 2 large cloves Garlic, peeled & crushed Olive Oil Salt & Black Pepper ➡️Sauce: 1/2 cup/120ml Chicken Stock 1/3 cup/80ml Heavy/Double Cream, at room temp 1/4 cup/60ml Dry White Wine 2 large cloves Garlic, very finely diced 1 Shallot, very finely diced 1/2 tsp Wholegrain Mustard Salt & Pepper METHOD 1️⃣Pat pork chops dry & generously sprinkle both sides with salt & pepper. Rub into the meat. 2️⃣Place a cast-iron skillet/heavy-bottom pan over high heat. Once smoking hot, add a dash of oil & place in the chops. Leave to fry for 3-5mins, or until deep golden/lightly charred. You should start to see blood/moisture just starting to rise to the top. Flip & fry for 2mins until they begin to pick up colour on the other side. 3️⃣Add butter, garlic (2 whole cloves), thyme & rosemary. Baste the chops for a couple of mins. Place garlic, rosemary & thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs & sear the fat on the pan. 4️⃣Once the fat caramelizes (1-2mins) place the chops to one side & lower heat to medium. Fry shallots in leftover fat for a couple of mins until soft/golden, then fry the diced garlic for 30 secs until just beginning to pick up colour.
5️⃣Add wine & simmer to reduce for a few mins until mostly evaporated, deglazing the pan with your wooden spoon as you go. Stir in stock, cream & mustard and simmer until it starts to thicken. Season to taste, then serve pork chops with sauce spooned over! *Timings will depend on the thickness of the pork. Recommended safe internal temp is 145F/63C. Keep in mind it’ll continue cooking slightly as it rests. Pork can have a slight blush to it. More recipes like this in my debut cookbook ‘Comfy’ which you can pre-order now 😁📕