Talk about easy - there are a scant 5 ingredients and about half an hour of work involved with this recipe. And still, it is my absolute favorite way to serve pork chops. If you are anything like me, you run out of fun ways to make pork chops. I hate breading and frying them. I like them with fruit (like apricots) or with a honey-mustard sauce. But that was about all I had in my repertoire until I found this recipe in my copy of Dean & DeLuca.
The pork chops end up still tender and juicy, the sauce is just the right concoction of tart (from the wine) and rich (from the few chunks of butter), yet still very light. And the garlic chips, all carmelized and crispy, are just right sprinkled on top. I love to serve this with smashed potatoes, then pour the beurre blanc sauce liberally over the potatoes as well.
Garlic Pork Chops with Sauvignon Beurre Blanc
(from Dean & DeLuca: The Food and Wine Cookbook, 2002)