PORK CHOPS WITH BRANDY CREAM SAUCE

Pork Chops with Brandy Cream Sauce image

Provided by ali Bresnahan

Time 1h

Number Of Ingredients 8

6 boneless pork chops
1 Tbsp fresh thyme leaves, chopped fine
1 Tbsp coarse sea salt
1-2 Tbsp coarse ground pepper (to your taste)
olive oil (to brush on chops)
cooking oil for pan
1/2 c brandy or cognac
1 c heavy whipping cream

Steps:

1. Strip thyme leaves from stems and chop fine. Blend with salt and pepper, set aside. Brush chops with olive oil, and sprinkle thyme blend evenly on both sides.
2. Place cooking oil in large skillet or sauté pan. Heat until oil is shimmering. Carefully add chops, and brown over medium heat on both sides.
3. When chops are nicely browned on both sides, cover pan and cook chops until done. Allow to rest for 3 minutes in sauté pan. Remove chops from pan and keep warm. Add brandy to sauté pan, stirring with wire whisk to deglaze pan and to capture any yumminess left in pan; reduce over high heat until liquid is syrupy and glazed.
4. Stir in cream, keep stirring over high heat until cream has thickened.
5. Spoon over chops to serve....
6. OR add chops directly to sauce. VERY delicious.