This was my lunch! And it was delicious! The sauce is absolutely simple and would make a great addition to a chicken dish, too. Since this was my lunch, it made enough for one serving so add-on for more people.
1/4 cup sour cream
2 tbs chopped basil
1 small shallot – sliced
2 cloves garlic – chopped
about 1 tsp total truffle salt
In a large skillet, heat about a tbs of olive oil, enough to lightly coat the pan. Get it really hot then toss in the garlic and shallots. Saute for 2 minutes, or until the garlic is fragrant and the shallots are browning. Remove from the pan.
For your chop, dust it lightly with truffle salt and pepper on each side. Add to the skillet. Again, make sure the skillet is hot! Cook for 3 to 4 minutes on each side. At the last 2 minutes, drop in the sour cream and stir it around immediately. Since I used a very large skillet, I kept the sour cream to one side. It helps that my stove is uneven! When the sour cream is bubbling and beginning to brown, add the basil, shallot and garlic to the pan. Stir and add a little pepper and truffle salt – just a pinch of each. Let cook while stirring until the pork chop is done.
Top the chop with the sauce and enjoy! I really loved this little sauce and can’t wait to try it out on something else!