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Pork Chops with Garlic-Rosemary Cream




Source of Recipe


cooking club


Recipe Introduction


The garlic cream can be prepared in advance and refrigerated for up to 2 days. Bring it to room temperature before using it.

2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth

1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 teaspoon of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl.

2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.

3. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.

TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.