Garlic Chop in Rosemary Cream

Preheat the oven to 80 °C and heat a plate with it.

Remove the skin from the garlic cloves and cut them into sticks. Make small incisions in the chops with a pointed knife and insert the garlic sticks.

In a large skillet, heat half the butter until hearty. Season the chops with salt and pepper and roast them for a total of five to six minutes over medium heat, depending on their thickness. Immediately transfer to preheated skillet and reheat in 80 degree oven for thirty min.

Put the pan aside.

In the meantime, remove the skin from the onion and chop finely. Pluck rosemary needles and chop coarsely.

Add remaining butter to pan and heat. Sauté the onion and rosemary in it. Extinguish with the white wine and make well half. Later add the cream as well as the mustard and make the sauce until it thickens. Season with salt, pepper and a little bit of cognac. Serve over the chops and bring them to the table on the spot.

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

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