Pork Chops with Garlic Cream

Pork Chops with Garlic Cream is a gluten free recipe with 4 servings. One serving contains 735 calories, 52g of protein, and 51g of fat. For $3.87 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista has 13 fans. Head to the store and pick up shallot, buttermilk, whole garlic cloves, and a few other things to make it today. It works well as a main course. With a spoonacular score of 88%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Garlic Baked Pork Chops + FREE PORK CHOPS, Pork Chops with Wine and Garlic, and Garlic-Lime Pork Chops.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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

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.

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.

Nutrition Information:

covered percent of daily need