Garlic Sauce for Pork Chops
Juicy pan-fried pork chops drenched in a simple and delicious garlic sauce.
Servings: 2
Cost: £4 / $5
Equipment
- Cast-Iron Skillet or Heavy Bottom Pan
- Tongs
- Wooden Spoon
- Paper Towels
Ingredients
Pork Chops
- 2x 9oz/250g Pork Chops, brought to room temp (see notes)
- 2 tbsp Unsalted Butter
- 2 fresh sprigs EACH: Rosemary, Thyme
- 2 large cloves of Garlic, peeled & crushed with the palm of your hand
- drizzle of Olive Oil
- Salt & Black Pepper, as needed
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 of Garlic, very finely diced
- 1 Shallot, very finely diced
- 1/2 tsp Wholegrain Mustard
- Salt & Pepper, to taste
Instructions
- Pat the pork chops dry with paper towels and generously sprinkle both sides with salt and pepper. Rub into the meat.
- Place a cast-iron skillet or heavy-bottom pan over high heat. Once smoking hot, drizzle in a dash of oil and place in the pork 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 side. Flip the chops over and allow to fry for 2mins until they begin to pick up colour on the other side.
- Add butter, garlic (2 whole cloves), thyme and rosemary. Baste the pork chops in butter for another couple of mins. Place garlic, rosemary and thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs and sear the fat on the pan.
- Once the fat caramelizes (1-2mins) place the pork chops to one side and lower the heat to medium. Fry the shallots in the leftover fat/butter for a couple of mins until soft & golden, then add in the diced garlic and fry for another 30 seconds until it just begins to take on colour.
- Pour in white wine and simmer to reduce for a few mins, until most evaporated, deglazing the pan with your wooden spoon as you go. Stir chicken stock, cream & mustard and simmer until it starts to thicken. Season to taste, then serve pork chops with sauce spooned over!
Video
Notes
a) Pork Chops - I recommend using bone-in pork chops, but this recipe will work with most cuts of pork. It's really important to get them out of the fridge 15-30mins before needed. This will relax the meat and allow it to cook through more evenly. I also like to pat them dry, because excess moisture will prevent caramelization.
b) Pork Fat - If there is a considerably large strip of fat on the pork, I recommend scoring it (making tiny slices into the fat). This will help prevent the strip of fat from shrinking the pork and causing it to curl up in the pan.
c) Cooked Pork/Timings - In general timings will depend on the thickness of the pork. The meat should be white all the way through and it's recommended to get to a safe temp of 145F/63C with the juices running clear. Keep in mind it'll continue cooking slightly as it rests.
d) Sauce - Because so much of the flavour in the sauce comes from cooking the pork, I don't recommend cooking it separately. Having said that, if you have leftovers just allow the sauce to completely cool then tightly store in the fridge. Reheat on low in a pan with a splash of water to thin out if needed.
e) Calories - Whole recipe divided by 2 assuming 1 tbsp olive oil for frying.
Nutrition
Calories: 764kcal | Carbohydrates: 5.8g | Protein: 53.44g | Fat: 55.46g | Saturated Fat: 24.762g | Polyunsaturated Fat: 4.698g | Monounsaturated Fat: 21.004g | Trans Fat: 0.699g | Cholesterol: 257mg | Sodium: 172mg | Potassium: 976mg | Fiber: 0.6g | Sugar: 2.24g | Vitamin A: 987IU | Vitamin C: 4.2mg | Calcium: 98mg | Iron: 2.09mg