Basque Pork Chops (1)

I was born and raised in California's Southern San Joaquin Valley, the first California born from a long line of Okies, Texicans, and Missourians. I have great fun asking my Texan friends and relatives "Where did the largest stock drive in the history of the U.S. begin?" Of course, Texans proudly say "Texas." Wrong. In fact, it began in Kern County, California, in a terrible drought, when Ned Beale, of El Tejon Ranch fame (see my biographical novel Rush to Destiny) drove 20,000 head of sheep from Kern County to Green River, Utah, arriving with only 6,500 head. Notice I asked "stock drive," not "cattle drive." Kern County is still California's No. 1 sheep growing county. Where sheep are in large numbers, so are Basque sheepherders, and consequently, Basque restaurants. Bakersfield, when I was growing up, had a minimum of seven. Now it's down to three or four. I'll feature the Woolgrowers, a favorite of mine and Kat's, in the near future. Serves four.

8 Bone in pork chops, cut to 1/2 inch thick or so

1 Tblsp ground thyme

1 Tblsp ground pepper

1 Tsp salt

2 Tblsp butter

2 Tblsp olive oil

12 Nice size garlic cloves

1 Tblsp chopped fresh parsley

Slice the garlic cloves 1/16th of an inch. Melt butter in a large heavy frying pan and fry the garlic until it's nice and brown and slightly crisp. Spoon out with a slotted spoon and set aside to drain on a paper towel. Add the olive oil to the frying pan, heat, and add chops, over medium heat. Mix thyme, salt, and pepper, and sprinkle 1/2 over chops. Cook to a golden brown and turn, and sprinkle the other half. Remove when golden on both sides, probably about 4 minutes a side, and drain. Quickly add garlic back to pan to heat, add parsley for the last few seconds, then remove and spread mixture on chops. If you love garlic, you'll love this method of cooking pork chops. Enjoy.

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