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I looks good, but you lost me at the burnt garlic. Otherwise a nice gravy.
If I can offer another delicious pan sauce idea for you, my wife begs me for this one all the time. I season (salt, pepper, and garlic powder) and cook my Chops first in a bit of oil. Once it reaches 140F internal (it will rise 5 degrees while resting. Don't overcook your pork), remove the chops and use a quarter cup of white wine (I use moscato) to deglaze the pan. Let it simmer reduce for a few minutes until it thickens enough to drag your spatula across the pan and it doesn't immediately back fill. Add a tab of butter, a splash of cream, and a some freshly grated parmesan off the wedge (don't use the canned stuff. It will be gritty). Stir it until the cheese just melts, then remove from the heat so the sauce doesn't break. Now smother and enjoy. Optionally, if you want to lighten it it up a bit, a squeeze of lemon goes nice too.
You don’t have to blacken the garlic if you don’t want. I found blacken garlic is a little sweeter, and adds a little crunch to the meal kinda like roasting garlic cloves on the grill.
Thank you for the sauce recipe, if I ever have the money to be able to buy the wine I will try it. Fixed budgets suck and food stamps don’t cover any alcohol, or even cooking sherry.
That's fair. Just for context though, I don't use expensive wine for it. I buy those 4 packs of little bottles of white wine just for cooking. Shutter Home brand, like $7 for the 4 at Walmart ($1.75 each). The size is convenient as each one is good for a single recipe (about 1/3 cup each I think) and the also the other 3 don't go bad in a hurry because they aren't opened from the one use. I've had them on hand ready to go for months using one bottle at a time before. You could do it even cheaper with a full sized bottle under 5 dollars at Walmart if you were going to make more servings of the sauce all at once or within a few days, but obviously, once opened, the clock's ticking on your bottle before it goes off.
I’ll look into it