Côtelettes de porc à la crème aigre

Ingrédients

• 2 pork chops (with / without bone)
• 3 tablespoon Butter
• 1/4 cup Shallots (chopped)
• 1/2 tablspoon Garlic
• 1 teaspoon Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Garlic powder
• 1 cup Beef Stock
• 1/3 cup Sour Cream
• 1 teaspoon Worcestershire sauce
• 2-3 sprigs fresh thyme

Préparation

1. 1

   Pat dry the pork chops with a kitchen towel.

2. 2

   In a small bowl, mix salt, pepper, garlic powder, and 1/2 teaspoon of fresh thyme. Season the pork chops well on both sides.

3. 3

   Melt 1 tablespoon of butter in a cast Iron skillet with a few drops of oil to prevent the butter from burning.

4. 4

   Sear pork chops for 3-4 minutes on one side (at medium-high heat) undisturbed. Flip and cook again for 3 minutes.

5. 5

   Remove the chops from the pan to a plate. Keep it loosely covered with foil.

6. 6

   In the same skillet melt rest of the butter. Add chopped shallots, garlic, and 1-2 sprigs thyme. Saute for 1 minute until the shallots have softened and the garlic is aromatic.

7. 7

   Add flour and saute for 30 seconds. Stir in the stock, whisk well and let it simmer until the sauce starts to thicken.

8. 8

   Reduce heat. Add sour cream and Worcestershire sauce. Mix until no lumps and the sauce is smooth.

9. 9

   Place the cooked chops back into the skillet along with any juice on the plate. Pour over the sauce on the chops and simmer for 1-2 minutes.

10. 10

    Serve with mashed potatoes and green beans.