Garlic Chops in Rosemary Cream

Peel the garlic cloves and cut them into fine sticks. Make small incisions in the surface and side edges of the chops with a pointed kitchen knife and insert the garlic sticks.

Bring water to a boil. Pour in the chopped onions, unpeeled, and blanch for a good minute. Drain and cool on the spot.

Cut the roots into small pieces and squeeze the onions out of their skins.

Chop the rosemary needles.

Season the chops on both sides with salt and pepper. Sear in the hot clarified butter on both sides just briefly, but heartily. Remove from the frying pan.

Add the onions to the pan and sauté for four to five minutes. Extinguish with the port wine and cook very well, leaving only a third of the liquid. Add the cream and the rosemary. Let it boil once.

Put the chops in the sauce and simmer with the lid closed at the lowest temperature for about ten minutes. The sauce must not make.

Tip: Instead of clarified butter, you can also use butter in most cases.

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