This was a tasty, lean, and quick main dish that I served with Asparagus Mimosa and roasted gold potatoes on the side. This recipe was adapted from Martha Stewart Living. I modified the proportions in the sauce and used red wine instead or Marsala wine.
Yield: 6 servings
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon dried thyme
- 6 boneless pork chops, trimmed of fat
- 6 sprigs of fresh thyme
- 1 tablespoon extra-virgin olive oil
- 1 /2 cup Chicken Stock
- 1/2 cup red or Marsala wine
- 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 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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