Step 1

Pat dry the pork chops with a kitchen towel.

Step 2

In a small bowl, mix salt, pepper, garlic powder, and 1/2 teaspoon of fresh thyme. Season the pork chops well on both sides.

Step 3

Melt 1 tablespoon of butter in a cast Iron skillet with a few drops of oil to prevent the butter from burning.

Step 4

Sear pork chops for 3-4 minutes on one side (at medium-high heat) undisturbed. Flip and cook again for 3 minutes.

Step 5

Remove the chops from the pan to a plate. Keep it loosely covered with foil.

Step 6

In the same skillet melt rest of the butter. Add chopped shallots, garlic, and 1-2 sprigs thyme. Saute for 1 minute until the shallots have softened and the garlic is aromatic.

Step 7

Add flour and saute for 30 seconds. Stir in the stock, whisk well and let it simmer until the sauce starts to thicken.

Step 8

Reduce heat. Add sour cream and Worcestershire sauce. Mix until no lumps and the sauce is smooth.

Step 9

Place the cooked chops back into the skillet along with any juice on the plate. Pour over the sauce on the chops and simmer for 1-2 minutes.

Step 10

Serve with mashed potatoes and green beans.