Recipes Ingredients Meat & Poultry Pork Recipes Pan-Seared Pork Chops By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 This updated, slimmed-down version of classic pork chops will chase away the winter chill every time. Ingredients Kosher salt and freshly ground black pepper ½ teaspoon dried thyme 4 pork chops, trimmed of fat (about 1 pound) 4 sprigs fresh thyme 1 tablespoon extra-virgin olive oil 1 cup Chicken Stock to Make 1 ½ Quarts, or low-sodium canned 1 ¼ 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. Print