1 Pork chop per person - quantities here are based on 4.
(you can also use pork steaks or thick slices of tenderloin)
1 small onion
4 cloves garlic. (more if you like more)
Black pepper - lots.
Worcestershire sauce - also lots - two tablespoons.
Good grinding of salt.
250g double cream.
Method:
Olive oil and butter for frying.
Marinade the pork in the Worcestershire sauce and a good grinding of black pepper.
If you can do this a little in advance it will be even better.
Slice the onion into half moons. In a large frying pan, soften the onion in the butter and olive oil mixture with some salt and the garlic. Put a lid on if possible - you want translucent, soft onion.
Lift the onion from the pan and set aside. Turn up the heat and add the pork chops. Brown the chops well on both sides then reduce the heat and cook until you are satisfied they are safely cooked. Set aside somewhere warm.
Deglaze the pan - either with a splash of wine or water and add any liquid from the pork marinade. Reduce for a minute or two until the pan is slightly sticky but not dry.
Add the onions back to the pan and add the cream. This next bit is best done with a silicon spatula.
Get the cream to a steady bubble and keep stirring, removing the mixture from the sides of the pan as it caramelises and mixing it back in. The cream will become a light brown as it cooks and reduces. Once it looks a nice caramel colour, add the pork chops back and any liquid from them and allow them to warm through. Add more black pepper to taste.
This is great with some simple greens or green beans.