Summary

You can never have too many main course recipes, so give Pork Chops with Garlic Cream a try. This recipe makes 4 servings with 712 calories, 51g of protein, and 51g of fat each. For $3.5 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. A mixture of pork chops, shallot, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Try Pork Chops with Wine and Garlic, Honey-Garlic Pork Chops, and Honey-Garlic Pork Chops for similar recipes.

Instructions

1. In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened, about 5 minutes.
2. Add 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.
3. Return to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 40 to 45 minutes.
4. Transfer 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.
5. Preheat oven to 375.
6. 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.
7. Remove 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.

Ingredients

• 1 butter
• 2 buttermilk
• 3 dry white wine
• 4 Fresh thyme
• 5 heavy cream
• 6 pepper
• 7 pork chops
• 8 salt
• 9 shallot, minced
• 10 vegetable oil
• 11 garlic cloves, all about the same size, and peeled but left whole

Directions

• 1 In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened, about 5 minutes.
• 4 Remove 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.