Sauteed Pork Chop with Garlic and Pastis
Every Friday, we celebrate the beginning of the weekend by sitting on our back deck, armed with a strong glass of pastis, nibbling on small bites. It's the perfect way for us to unwind and quickly settle into weekend relaxation mode. By the end of our first pastis, I usually don't feel like getting up and making anything too complicated for dinner. This week, I sauteed pork chop with garlic and pastis, a simple dish I wanted to share with you. 
Give this recipe a try next time you do not feel like cooking and be rewarded with a meal that feels luxurious. Tag us at #PastisAndPistou.
Sauteed Pork Chop with Garlic and Pastis
A quick and simple dish that will make you feel like you are sitting on a terrace in Provence under an ancient olive tree.
- 2 heads garlic (peel all cloves)
- 1 cup olive oil
- 4 pork chops (thick)
- sea salt
- black pepper
- Espelette pepper
- 3 tbsp butter
- 1 cup white wine
- 2 tbsp pastis
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Slice all the garlic cloves as thin as possible and put into a pot covered by olive oil. Turn heat on low, and let cook slowly till garlic is amber-colored. Remove and drain on paper towels. Save the olive oil for other uses.
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Season pork chops with sea salt, pepper and espelette pepper. If you do not have espelettes, use Aleppo pepper, paprika or any other pepper you enjoy.
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Heat butter in a large saute pan till foaming and wanting to turn brown. Drop pork chops in and cook till browned on each side, about ten minutes.
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Deglaze pan with white wine and pastis and cook over high heat till reduced and concentrated, about five minutes. Be sure to scrape the bottom of the pan to loosen any bits. If you want to be fancy, strain the sauce.
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Put a pork chop on a plate, sauce then garnish with crispy garlic.
This is a dish I start cooking before I drink my pastis. It requires little to no supervision. You can cook your garlic while drinking and saute the pork. Modern pork will benefit from resting while you are finishing your drink.