Pan-Seared Pork Chops
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
- 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
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.