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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 a97120_hqcb_pork_chops_l.jpg
Ingredients Ingredient Checklist Kosher salt and freshly ground black pepper 1/2 teaspoon dried thyme 4 pork chops, trimmed of fat (about 1 pound) 4 sprigs of fresh thyme 1 tablespoon extra-virgin olive oil 1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 1 1/4 cups Marsala wine
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 a97120_hqcb_pork_chops_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
a97120_hqcb_pork_chops_l.jpg
a97120_hqcb_pork_chops_l.jpg
Ingredients
Ingredients
- Kosher salt and freshly ground black pepper 1/2 teaspoon dried thyme 4 pork chops, trimmed of fat (about 1 pound) 4 sprigs of fresh thyme 1 tablespoon extra-virgin olive oil 1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 1 1/4 cups Marsala wine
Directions
Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.
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All Reviews for Pan-Seared Pork Chops
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pan-Seared Pork Chops
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
