Pat the pork chops dry with paper towels then generously season the pork chops all over with salt & pepper.
Heat the olive oil in a large saute pan over medium-high heat.
When the oil is hot, sear the pork chops in the pan for about 2 minutes then flip the pork chops and sear the other side for about 2 minutes.
Transfer the pork chops to a plate and set aside.
Keep the pan over medium-high heat and add the onion and garlic, cook while stirring for about 2 minutes.
Stir in the water and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Stir in the heavy cream and bring to a boil, stirring often.
Return the pork chops to the pan and reduce the heat to medium then simmer, stirring often, until the pork chops are cooked through and the sauce has thickened, about 20 minutes.
Taste the sauce and season with salt & pepper if needed.
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