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Categories: Main courses, Quick and easy

Weeknight pork chops

SO you're standing at the meat counter on your way home from work. The pork chops look terrific and they're priced right for a family dinner -- but how are you going to cook them? A frequent comment I hear ... Read more

Total time: 20 minutes | Serves 4
Note: Use medium (about 1-inch) or thick (about 1 1/2 -inch) chops; adjust cooking time accordingly.
  • 4 medium boneless loin pork chops
  • 1 clove garlic, cut in half
  • 1/2 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon plus 2 teaspoons butter, divided
  • 1 tablespoon olive oil
  • 3/4 cup high-quality purchased chicken broth
  • 2 sprigs thyme
  • 1 clove garlic, crushed
  • 2 tablespoons chopped parsley or chervil

Step 1Pat any excess moisture from the surface of the pork chops. Rub both sides of the chops with the cut garlic. Season both sides with salt and pepper.

Step 2Heat 1 tablespoon butter and oil in a large, heavy skillet over medium-high heat. Add the pork chops and sear 3 to 4 minutes per side until browned. Remove pork chops to a plate and cover with foil to keep warm.

Step 3Pour off excess fat. Add the chicken broth, stirring to scrape up any browned bits from the bottom of pan. Add the thyme and the crushed garlic clove.

Step 4Bring the sauce to a simmer and cook until reduced to one-half cup, about 2 minutes. Add the chops back to the pan and cook 1 to 2 minutes to heat and finish cooking. Remove the chops from the skillet.

Step 5Remove the garlic and thyme. Add the remaining 2 teaspoons butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon the sauce over the chops. Sprinkle with parsley or chervil and serve.

Each serving:
223 calories; 17 grams protein; 1 gram carbohydrates; 0 fiber; 17 grams fat; 7 grams saturated fat; 68 mg. cholesterol; 148 mg. sodium.
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