PORK CHOPS WITH GARLIC CREAM PAN SAUCE
Steps:
- Trim any excess fat from edge of chops. In a bowl, combine the thyme, sage, S&P. Sprinkle the herb mixture on both sides of the chops. Let them sit at room temperature for 30 minutes or refrigerator for up to 24 hours. In large skillet, heat the oil over medium high heat. When hot, brown the chops for 1 - 2 minutes side. Lower the heat if pam seems to hot but still keep it sizzling. Cover the pan and cook for 3 - 4 minutes more or until a meat thermometer registers 140 to 145 degrees. Transfer chops to warm platter and cover lossely with foil and let them rest 5 minutes. Internal temperature will rise to 145 - 150 degrees. In microwaveable container, combine the garlic and stock. Heat on highest setting for 2 minutes or until the garlic is soft enough to mash. Pour off and reserve the stock. Mash the garlic with a fork. Discard all but 1 tablespoon of fat from the skillet, leaving the sediment behind. Return the skillet to medium-high heat. Add the wine and scrape the bottom of the pan. Reduce the wine by half. Stir in the stock, garlic, mustard, cream, and any juices on the bottom of the pork plate. Stir until smooth and thickened. Return chops to pan and turn several times to reheat. Serve at once.
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