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Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2


  • 2 bone-in pork chops
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • Approximately ½ tsp fresh thyme
  • Salt and pepper to taste

Creamy Garlic Sauce

  • 3 Tbsp Butter
  • 1 minced clove of garlic
  • ¼ cup sherry cooking wine
  • 2-3 Tbsp all purpose flour
  • ¾ cup chicken stock
  • ½ cup heavy whipping cream
  • Juice and zest of ¼ lemon
  • ½ tsp salt
  • 1 tsp freshly cracked black pepper


  1. Heat a cast iron skillet or frying pan over medium-high heat with 1 Tbsp of olive oil. Season both sides of the pork chops with salt and pepper.

  2. Once the pan and oil are up to temperature, place the pork chops into the pan and let it cook for 2-3 minutes. 

  3. Add 2 Tbsp of butter and the fresh thyme to the skillet, letting the butter fully melt before flipping the pork chops over.

  4. After flipping the pork chops tilt the pan and baste them with the hot butter and thyme, using a spoon to continuously drizzle the butter over the pork chops for one minute.

  5. Once both sides are sufficiently seared, remove the pork chops and let them rest.

  6. Lower the heat to low-medium and add 3 Tbsp butter to the skillet.

  7. Once melted, add a minced clove of garlic and quickly stir to keep it from burning. After 20-30 seconds add ¼ cup of sherry cooking wine to deglaze the pan.

  8. Let the sherry reduce for a minute before stirring in flour until a thick roux is formed, then add ¾ cup chicken stock and ½ cup heavy cream to the roux and stir until no clumps are left.

  9. Season the sauce with ½ tsp salt, 1 tsp freshly cracked black pepper, and the juice and zest of ¼ lemon. Return the pork chops to simmer in the sauce for 5 minutes, flipping halfway through.