Pork Chops with Creamy Garlic Sauce

Start by melting 1 tablespoon of butter in a small saucepan over medium-low heat. Add the finely chopped shallot and let it cook until softened, which should take about 5 minutes. This initial step ensures the shallots impart their sweet, mild flavor into your sauce, providing a perfect contrast to the bold garlic that will be added later.

To the softened shallots, add 1/2 cup of dry white wine, 1 tablespoon of fresh thyme, and a generous pinch of salt. Increase the heat to medium and let it simmer until the liquid is reduced to about 2 tablespoons. This reduction process concentrates the flavors, creating a rich base for our sauce. Then, stir in 1 cup of heavy cream and 1/2 cup of buttermilk, along with the 10 peeled garlic cloves. Return the sauce to a simmer and cook it, stirring occasionally, until the garlic becomes completely tender, which should take around 40 to 45 minutes. The buttermilk adds a slight tanginess which beautifully balances the richness of the cream.

Once the garlic is tender, transfer the mixture to a blender and puree until very smooth, about 1 minute. This creates a lusciously smooth garlic sauce that's thick enough to coat the back of a spoon but still easy to pour. Return the sauce to the saucepan and keep it covered to stay warm. Preparing this velvety garlic sauce in advance keeps your final plating easy and stress-free.

Preheat your oven to 375°F. Season the pork chops generously with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons of cooking oil. Once the oil is hot, add the chops and sear them on each side for about 2 minutes, until they're well-browned. This searing process not only improves the flavor and texture of the pork chops but also lends a beautiful golden color that's visually appealing. After searing, transfer the skillet to the hot oven. Cook the chops for 3 minutes at 375°F, then lower the heat to 300°F and cook for another 5 minutes. The pork should be springy to the touch and golden brown all over. The result is a perfectly cooked pork chop that's juicy on the inside and crispy on the outside.

To serve, arrange each pork chop on a plate and generously ladle the warm creamy garlic sauce over the top. The contrast between the succulent pork and the rich, flavorful sauce makes this dish an instant hit. For a finishing touch, garnish with a sprig of fresh thyme. This plating method not only amplifies the flavors but also adds a touch of elegance to your meal.