Pork With Garlic Cream Sauce Food

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

GARLIC CREAM SAUCE

Steps:

• Heat butter and oil in a saucepan until the butter is melted.
• Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible.
• Add flour to garlic and butter mixture in saucepan and stir until fully incorporated.
• Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes.
• Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes.
• This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.

PORK WITH GARLIC CREAM SAUCE

Steps:

• Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

PORK WITH GARLIC CREAM SAUCE

Steps:

• Cut pork into 1 inch slices and flatten to 1/2 thickness.
• Place sliced pork on a greased/oiled baking sheet. Brush oil over top of sliced pork. Sprinkle sliced pork with 1 teaspoon sesame seeds (optional).
• Broil 4-6 inches from the heat for 3-5 minutes; turn and sprinkle remaining sesame seeds (optional). Broil 3-5 minutes longer or until meat juices run clear.
• Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve over pork.
• Great accompanied with buttered noodles or roasted potatoes.

PORK CHOPS IN A CREAMY GARLIC SAUCE

Steps:

• Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
• Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
• Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
• Serve sauce over pork and rice.

PORK LOIN CHOPS WITH GARLIC SAUCE

Steps:

• Salt and pepper pork.
• Heat oil and butter in skillet.
• Dredge chops in flour.
• Fry on med-hi until browned on both sides.
• Reduce heat to low, cover and simmer for 10 minutes.
• Remove chops and keep warm.
• To skillet add garlic.
• Cook 1 minute until garlic is soft.
• Add cream, cook for 1 minute.
• Add 1 t butter, stir to mix well.
• Serve chops with sauce on top.

GARLIC THYME PORK TENDERLOIN WITH CREAMY CIDER SAUCE

Steps:

• Heat oven to 450°F Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat.
• Cook pork in batches 5 minutes or until browned on all sides. Place on rimmed baking sheet; sprinkle with 1/2 teaspoon each of the salt and pepper. Reserve skillet.
• Combine oil, 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins.
• Bake 20 to 25 minutes or until internal temperature reaches 145°F Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing.
• Meanwhile, melt remaining 1 tablespoon butter in same skillet over medium-high heat. Cook and stir shallots 3 minutes or until softened. Add cider and broth; increase heat to high.
• Cook 6 to 8 minutes or until reduced to 1 cup. Stir in cream; simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup.
• Stir in remaining 1 tablespoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve sauce over tenderloins.