Côtelettes de porc nappées de sauce

Ingrédients

• 1-1/2 to 2 lbs thin boneless pork chops
• salt and pepper
• 2 tbsp salted butter
• 1 tbsp minced garlic
• 1-1/2 cups heavy cream
• 1 cup grated or shredded Parmesan cheese
• 1 tsp dried parsley
• 2 tbsp arrowroot powder
• 3-4 tbsp water

Préparation

1. 1

   Melt butter in a large skillet over medium heat.

2. 2

   Add salt and pepper to taste to both sides of each chop.

3. 3

   Add chops to skillet and cook on each side until browned. Remove from heat and cover. Let sit for 8-10 minutes to finish cooking.

4. 4

   Transfer chops to a plate and cover with foil.

5. 5

   Make a slurry with the arrowroot powder and water - add the arrowroot to the water and whisk until smooth.

6. 6

   Heat the pan again over medium-high heat. Add garlic and saute until fragrant (about 1-2 minutes).

7. 7

   Add the arrowroot slurry and heavy cream and stir until combined then bring to a boil.

8. 8

   Reduce heat and simmer for 2-3 minutes.

9. 9

   Add in the Parmesan cheese and parsley, stirring continuously until smooth.

10. 10

    Add the chops back to the pan and serve.