Pan-seared pork chops
- Number of Servings: 4
Ingredients
Kosher salt and freshly ground black pepper 1/2 teaspoon dried thyme 4 lean pork chops, trimmed of fat (about 5 oz each) 4 sprigs of fresh thyme 2 teaspoons extra-virgin olive oil 1 cup Chicken Stock, or low-sodium canned 1/2 cup 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-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.
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.
Serving Size: Serves 4
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.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 224.9
- Total Fat: 5.5 g
- Cholesterol: 77.8 mg
- Sodium: 399.5 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.1 g
- Protein: 32.6 g
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