Our recipe for pork chops will pair nicely with your favorite champagne this holiday season. We served this as the main course with our champagne and mussels and it was salty and delicious!
Pork Chops with Garlic Pan Sauce
- 1 tbsp vegetable oil
- 4 bone-in pork chops
- 1-2 tsp Salt & Pepper
- 1 shallot
- 3 cloves of garlic
- 1/2 cup chicken stock
- 1/4 cup whipping cream
- 3 tbs butter
- 1/4 cup chopped parsley
Heat the vegetable oil in a pan over medium-high heat for 30 seconds - 1 minute. Salt and Pepper each side of the pork and put them in the pan. Cook the pork chops for about 12 minutes a side until they are a golden brown color and have reached an internal temperature of 145 degrees Fahrenheit.
Remove the pork chops from the pan and place them in an oven safe container. Set your oven to 200 degrees Fahrenheit and leave the pork chops in there to stay warm while you prepare the sauce.
Add the chopped shallot and garlic to the brown bits in the pan that you used to cook the pork chops and sauté for 1 to 2 minutes over medium heat. Add the chicken stock to the pan and stir. Leave the chicken stock in the pan for a few minutes until well heated and then add the whipping cream. Turn the heat to low and melt the butter into the sauce. Turn off the heat and add the chopped parsley to the sauce.
Plate the pork chops and top with the garlic sauce.