Pork Chops with Garlic Sauce

Source: Garlic Pork Chops

Ingredients

Pork Chops

• 2 9oz bone-in pork chops, brought to room temp (15-30 minutes outside the fridge)
  • Aim for 1” thick and well marbled with a nice rind of fat on the side
• 2 tbsp unsalted butter
• 2 fresh sprigs of rosemary
• 2 fresh sprigs of thyme
• 2 cloves of garlic, peeled and crushed with the palm of your hand
• olive oil
• salt & pepper

Garlic Sauce

• 1/2 cup (120ml) chicken stock
• 1/2 cup (80ml) heavy cream, room temp
• 1/4 cup (60ml) dry white wine
• 2 large cloves of garlic, very finely diced
• 1 shallot, very finely diced
• 1 tsp whole grain mustard
• salt & pepper to taste

Preparation

Day before or morning of

1. Pat the pork chops dry with a paper towel. Very generously salt and pepper and rub into the meat. Set on a roasting rack in the fridge, uncovered, for at least 6 hours. Overnight is better.

Instructions

1. Remove the pork chops from the fridge and pat dry with a paper towel. Salt again and leave to rest for 30 minutes until they reach room temperature.
2. Heat up the pan and generously drizzle in olive oil (it should cover the pan). Once the pan is hotter than usual, place the pork chops in away from you one by one. Fry for 4-6 minutes or until deep golden/lightly charred.
   1. You should start to see blood/moisture just starting to rise to the top side.
3. Flip the chops over and allow to fry for a few minutes until they begin to pick up color.
4. Add butter, garlic (2 whole cloves), thyme, and rosemary into the pan between the pork chops. Baste the chops in butter for another couple of minutes. Use a meat thermometer and reach 145 degrees minimum! This is medium rare.
5. Once temp is hit, put the aromatics in between the chops, stack them, and sear the fat on the pan.
6. Once the fat caramelizes (1-2 minutes), place the pork chops to one side and lower the heat.
7. Discard a little bit of the butter if there is too much but don’t discard too much.
8. Fry the shallots in the leftover fat and butter until soft and golden, then add in the diced garlic and fry for another 30 seconds until they start to take on color.
9. Pour in white wine and simmer to reduce and deglaze the pan (must reduce by half to evaporate the wine).
10. Stir in chicken stock, heavy cream, and mustard. Let it simmer until it starts to thicken.
11. Salt & pepper to taste. Serve chops with sauce.

Notes

• If the chops are thicker than 1”, you must increase cooking time.
• Do not forget to let the chops rest for 30 minutes at room temperature—this will also increase cooking time.
• Pairs well with Mashed Potatoes.