Pan-Seared Pork Chops with Garlic and Herb Sauce

1. Prep the Pork Chops
Pat the pork chops dry with a paper towel to help them get that perfect golden-brown sear. Season both sides generously with salt and pepper.

2. Sear to Perfection
In a large skillet, heat the tallow over medium-high heat. Once hot, add the pork chops and cook for 3-4 minutes per side until beautifully golden brown. The internal temperature should reach 145°F (63°C) for juicy, perfectly cooked pork. Transfer the pork chops to a plate and let them rest while you prepare the sauce.

3. Build the Flavor
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it!

4. Deglaze with Beef Stock
Pour in the Beretta beef stock to deglaze the skillet, scraping up all those delicious browned bits from the bottom. 

5. Add the Herbs and Mustard
Stir in the Dijon mustard and fresh thyme, letting the sauce cook for 2-3 minutes to slightly reduce and intensify the flavors.

6. Make It Creamy (Optional!)
Stir in the heavy cream and let it simmer for another 2 minutes until it thickens slightly. 

7. Bring It All Together
Return the pork chops to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes

8. Serve and Enjoy!

Plate your pork chops, generously drizzle the sauce over the top, and garnish with fresh parsley for a pop of color and freshness.