Pork Chops with Thyme Butter Sauce
Inspire the man in your life with the video and allow him to cook these chops or a T-bone steak in the same way. Homemade is happiness!
YOU WILL NEED
- 4 x 2 cm thick bone in pork loin chops or 2 T-bone steaks
- Ina Paarman’s Garlic Pepper Seasoning
- 2 T (30 ml) olive oil
- 1 T (15 ml) thyme leaves, stripped off the stems
- 3 cloves garlic, finely sliced
- 3 T (45 ml) butter
- fresh thyme for garnishing
Season pork generously with Garlic Pepper Seasoning, then rub with olive oil. Heat a dry medium size heavy based frying pan. Stand the chops up on their fatty sides and skewer them through with two kebab sticks (see pic). Cook the fatty sides, standing up, first. Remove the kebab sticks and pan-fry the pork chops lying them flat in the pan until the first side is deeply browned, ± 4 minutes. Turn pork chops and cook until second sides are browned and cooked through. About 5 minutes. Remove the chops and cover with foil. Cook the remaining chops in the same way. Leave to rest for 7 minutes before making the sauce. Add thyme, garlic and butter to the pan. Swirl the sauce while cooking over medium heat. Wait until the butter just starts to brown. Return the chops and any juices that might have leaked out, to the pan. Turn the chops in the flavoured butter sauce. Carve chops on a wooden board by cutting along bones and slicing across meat into 1 cm thick slices. Drizzle any remaining butter sauce over the chops. Garnish with fresh thyme.