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

  • 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


  1. 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.

  2. 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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