Garlic Thyme Pork Chops Recipes

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Steps:

• In a resealable plastic bag, combine the wine or broth, 1 tablespoon thyme and garlic; add pork. Seal bag and shake to coat; refrigerate for 30 minutes. Turn and refrigerate 30 minutes longer., Drain and discard marinade. In a shallow bowl, combine the bread crumbs, salt, pepper and remaining thyme. Coat pork chops on both sides with crumb mixture. In a nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and a thermometer reads 160°.

Steps:

• Place pork chops on the unheated rack of a broiler pan. Arrange onions around pork chops. Set pan in oven and adjust oven rack so that top of meat is 4 to 5 inches from broiler element. Remove pan and chops. Preheat broiler. Return pan to the broiler and broil, without turning, for 9 minutes.
• Meanwhile, for glaze, in a medium saucepan bring apple juice or vermouth to boiling; boil uncovered on high for 5 to 6 minutes or until reduced to 1/2 cup.
• Meanwhile, combine cornstarch with cold water; stir into apple juice or vermouth. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the fresh thyme or 1 teaspoon of the dried thyme, the pepper, and salt. Remove 2 tablespoons of the glaze and set aside. Turn pork; broil 9 to 13 minutes more or until juices run clear. Using a pastry brush, coat pork chops and onions with glaze during the last 5 minutes of cooking.
• Remove onions to a small serving bowl. Remove pork chops to serving platter or dish. Stir the reserved glaze and the remaining thyme into onions. Pass with pork chops. Garnish with fresh thyme sprigs, if desired.

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.