Roast pork chop in semi-salted butter and fresh thyme recipe
Solo Merlot with Roast pork chop in semi-salted butter and fresh thyme
For 4 people
Préparation : 2 minutes
cooking : 24 minutes
Roast pork chop in semi-salted butter and fresh thyme - recipe details
1 pork chop of 600 g
100 g of semi-salted butter
2 buds of garlic
1 sprig of fresh thyme
1 soup spoonful of groundnut oil
Salt and pepper from the mill
1. Salt and pepper the chop. Quick fry in the oil in a pan at full heat. Reduce the heat and leave to cook for 9 minutes. Turn up the heat and quick fry the other side.
2. After three minutes, reduce the heat and fold in the butter in small pieces, together with the sprig of thyme and the unpeeled garlic. Cook for 9 minutes, regularly spooning the juice over the meat. Remove the chop from the pan and set aside on a sheet of foil
3. Now prepare the juice. Degrease the pan, deglaze with 20 cl of cold water to collect all the juice from the cooking, reduce by half, adjust the seasoning, and pass through a sieve.
4. Slice the slightly pink pork chop and pour a little juice over the slices. Serve with sauté potatoes.
Download recipe - Roast pork chop recipe
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