4 Serves
71 Mins
In a small saucepan, melt the butter over medium-low heat and sauté the shallots until softened, about 5 minutes.
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Vitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
223 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
1187 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
16 g / 20 gCholesterol
96 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the wine, thyme, and a teaspoon of salt to the saucepan. Increase heat to medium and simmer until the liquid reduces to approximately 2 tablespoons.
Stir in the heavy cream, buttermilk, and garlic cloves. Return to a gentle simmer and cook, stirring occasionally, until the garlic is completely tender, about 40 minutes.
Transfer the mixture to a blender and process until completely smooth. Return the sauce to the saucepan and keep warm.
Preheat your oven to 190°C. Season the pork chops generously with salt and black pepper.
Heat the cooking oil in a large skillet over medium-high heat. Sear the pork chops for 2 minutes on each side until golden brown.
Transfer the skillet to the preheated oven. Roast for 3 minutes at 190°C, then reduce the oven temperature to 150°C and continue cooking for 5 minutes until the pork is cooked through and springy to the touch.
25
g95
g20
g
Yemeni
