A delightful twist on classic pork chops, featuring a rich garlic butter sauce and a touch of white wine for an elevated flavor.
Preheat your oven to 325°F (160°C).
Preheating ensures even cooking and the perfect texture for your pork chops.
Pat the pork chops dry with paper towels to remove excess moisture.
Drying the pork chops helps achieve a nice sear when browning.
Heat 2 tablespoons of butter in a casserole dish over medium heat. Once melted, add the pork chops and sear them for 3-4 minutes on each side until golden brown. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
Add the remaining butter and garlic cloves to the casserole dish. Sauté for 1-2 minutes until fragrant.
Keep the heat moderate to prevent the garlic from burning.
Return the pork chops to the casserole dish, sprinkle with thyme, salt, and pepper, and baste with the garlic butter.
Basting ensures the pork chops remain moist and flavorful.
Cover the casserole dish and transfer it to the oven. Bake for 25-30 minutes, turning and basting the chops halfway through.
Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
Remove the pork chops from the casserole dish and place them on a serving platter. Cover to keep warm.
Resting allows the juices to redistribute, making the meat more tender.
Add the white wine to the casserole dish and bring to a boil, scraping up any browned bits. Reduce until the sauce thickens slightly.
Deglazing the pan adds depth of flavor to the sauce.
Pour the sauce over the pork chops and serve immediately.
Garnish with fresh herbs for an elegant presentation.
Nutze unsere App für das beste Erlebnis
