Indulge in a culinary masterpiece with our exquisite Pork Chop Supreme recipe. Bursting with flavor and elegance, this dish is a testament to the artistry of fine dining. Whether you’re hosting a dinner party or simply craving a gourmet meal, our Pork Chop Supreme is sure to impress even the most discerning palates.
The tradition of cooking pork chops dates back centuries, with various cultures adding their own unique twists to this timeless dish. Our Pork Chop Supreme pays homage to this rich culinary heritage while infusing modern flair and sophistication. With its succulent meat, rich sauce, and delectable sides, this recipe is a celebration of gastronomic excellence.
Ingredients:
4 bone-in pork chops, about 1 inch thick
2 tablespoons olive oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
Instructions:
Preparing the Pork Chops
1/ Season the pork chops generously with salt and pepper on both sides.
2/ In a large skillet, heat the olive oil over medium-high heat.
3/ Add the pork chops to the skillet and cook for 4-5 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
Making the Sauce
1/ In the same skillet, add the minced garlic and cook for 1-2 minutes, or until fragrant.
2/ Deglaze the skillet with the chicken broth, scraping up any browned bits from the bottom.
3/ Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and fresh thyme leaves. Bring to a simmer.
Thickening the Sauce
1/ In a small bowl, mix together the butter and flour to form a paste.
2/ Whisk the butter-flour paste into the simmering sauce until thickened, about 2-3 minutes.
3/ Season the sauce with additional salt and pepper to taste, if needed.
Serving the Pork Chops
1/ Return the pork chops to the skillet, spooning the sauce over the top.
2/ Simmer for an additional 2-3 minutes to heat the pork chops through and allow them to absorb the flavors of the sauce.