Thyme Pork Chops Recipes

Steps:

• Saute onion in butter.
• Remove onions and keep warm.
• Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat.
• Brown pork chops in pan with remaining butter, remove the chops.
• Add 1/2 cup wine to pan and bring to a boil.
• Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes.
• Remove pork chops and add remaining 1/4 cup wine to pan.
• Broil over high heat until reduced to a syrupy glaze.
• Pour sauce over chops and top with onions.
• Enjoy--.

Steps:

• Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
• Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
• Remove chops from the brine and pat dry. Discard brine.
• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
• Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
• Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
• Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

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.