With some unexpected free time on my hands, I've been cooking dinner more often. I just received this new recipe yesterday and ironically pulled pork chops out of the freezer that morning! What better time to try something different!
You can get the recipe here: Pork Chops with Garlic-Rosemary Cream
Let me also just tell you that this is a simple and quick recipe! This entire recipe took me about 30 minutes, start to finish!
As always, I like to start out by assembling all the ingredients: Boneless pork-chops (the recipe calls for bone-in chops, but hey, I only had boneless!), olive oil, lots of garlic, fresh rosemary, sour cream, salt, pepper and chicken broth.
First, heat some olive oil and garlic in a large oven-proof skillet for about a minute. just until the garlic is fragrant!
Next, place the cooked garlic, oil and the rosemary in a small food processer and pulse until it forms a thick paste. Then mix the garlic mixture with the sour cream and set aside.
Next, add a little more olive oil to the pan and sear the pork chops on one side for about 3 minutes.
Spread about a tablespoon of the garlic-cream mixture onto each chop and place the pan in the oven for about 10 minutes.
When the chops are done, remove the pan from the oven (be sure to use an oven mitt) and place them on a serving platter and cover loosely with foil.
Place the skillet back on top of the stove, add the chicken broth to the pan and bring to a boil, scrapping any brown bits off the bottom of the pan. Cook this until it slightly thickens and reduces by half! Like all sauces and gravies, I like to pour it through a strainer after cooking.
Pour a little of the sauce over the pork chops or serve on the side. Here, I've served this with a potato gratin and a quick bread dressing, as well as a green salad.
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