• 2 tablespoon butter
  • 1/3 cup buttermilk
  • 1/3 cup dry white wine
  • 3 sprigs Fresh thyme
  • 1 cup heavy cream
  • pepper
  • 900 grams pork chops
  • salt
  • 1 medium shallot, minced
  • 2 tablespoon vegetable oil
  • 12 large garlic cloves, all about the same size, and peeled but left whole

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

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

Step 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.Return to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 40 to 45 minutes.
  • Length: 40 minutes

Step 3

  • 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.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.
  • Length: 3 minutes

Step 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.
  • Length: 8 minutes