Ingredients

The following ingredients have 5 Servings
  • 5 boneless pork chops (1½" thickness)
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 40-50 cloves garlic (whole and peeled)
  • ¼ cup white wine
  • ½ cup sweet vermouth
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • 4-5 sprigs fresh thyme (plus additional for garnish)
  • 3-4 sprigs fresh tarragon (plus additional for garnish)

Instruction

  • Season the chops on both sides with salt and pepper to taste.
  • Heat the canola oil in a large skillet over medium heat and brown the chops on both sides.
  • Remove the browned chops to a plate and keep warm.
  • Add the garlic to the pan and stir frequently for 5 minutes.
  • Add the white wine and sweet vermouth to the garlic in the pan along with the fresh herbs.
  • Stir and add the browned chops back into the pan. Cover and simmer for 15 minutes.
  • Remove the chops to a plate and also remove the cooked herbs. Discard the herbs.
  • Add the butter and heavy cream to the pan and stir well.
  • Add the chops back to the pan, cover and simmer on low for an additional 5-7 minutes.
  • To serve, add the chops to a plate, spoon the garlic and sauce over the chops and garnish with additional fresh herbs.