Pork Chops with Garlic Cream

In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened, about 5 minutes.Add the wine, thyme and a generous teaspoon salt.

Raise the heat to medium and simmer until the liquid is reduced to 2 tablespoons.

Stir in the heavy cream and the buttermilk and all the garlic cloves.Return to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 40 to 45 minutes.Transfer the garlic mixture to a blender and puree until very smooth, about 1 minute.

Return the garlic sauce to the saucepan.

It should be thick enough to cover the back of a wooden spoon but easy to pour.

Set aside covered to keep warm.Preheat oven to 375.Salt and pepper generously the pork chops.

In a large skillet over medium high heat add the oil.

When hot add the chops and sear them on each side.

2minutes each sides.Remove from the stove and place in the hot oven.

Cook for 3 minutes at 375 then lower the heat to 300 for another 5 minutes.

The chops need to be springy to the touch and golden brown on the outside.