Preparation

Season the pork chop (8 oz) generously with salt, pepper, and chopped fresh rosemary (1 tsp). Heat a skillet over medium-high heat and add the butter (1 Tbsp) and olive oil (1 Tbsp). Once hot, add the pork chop and the smashed garlic cloves (2 cloves) to the pan. Sear the pork chop for 4–5 minutes per side until golden brown and cooked to your desired doneness, spooning the hot butter over the pork as it cooks. Remove the pork chop and garlic cloves from the pan and set aside to rest.

In a small saucepan over medium heat, melt the butter (1 Tbsp) for the sauce. Add the minced garlic (1 clove) and sauté gently for 30 seconds until fragrant but not browned. Pour in the heavy cream (½ cup) and simmer for 3–4 minutes until slightly thickened. Season the sauce with salt and pepper to taste.

Plate the pork chop with the roasted garlic cloves on the side. Serve with the creamy garlic sauce spooned beside or over the pork chop. Garnish with additional rosemary if desired.