Ingredients Jump to Instructions ↓

  1. 1 1/2 tsp. salt

  2. 1/2 tsp. pepper

  3. 1 tsp. dried thyme

  4. 1/2 tsp. paprika

  5. 1/2 tsp. dried marjoram

  6. 504 g each 2 tbsp. butter

  7. 2 tbsp. olive oil

  8. 2 cloves garlic, peeled

  9. 1 cup chopped onion

  10. 1/2 cup diced carrot

  11. 1 cup beef broth

  12. 1/2 cup dry white wine

  13. 2/3 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Stir together the salt, pepper, thyme, paprika and marjoram in a small bowl. Rub the spice mixture into both sides of the pork chops. Melt the butter with oil in a large skillet over medium heat. Add the garlic cloves and cook until golden, stirring frequently. Discard the garlic. Add the pork chops to the skillet and brown on both sides. Transfer the pork chops to a plate. Add the onion and carrot to the skillet and cook until lightly browned, stirring occasionally. Add the broth and wine and bring to a boil. Return the pork chops to the skillet. Cover and reduce the heat to medium low. Simmer the pork chops about 25 minutes until the temperature reaches 165 degrees. Divide the pork chops between plates. Increase the heat to high and add the cream to the skillet. Boil about 2 minutes until the sauce is thickened. Spoon the sauce over the pork chops and serve.


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