Pan-Seared Pork Chops
1/2 teaspoon dried thyme
4 pork chops, trimmed fat (1 pound)
4 sprigs of fresh thyme
1 tablespoon extra-virgin olive oil
1 cup chicken stock
1 1/4 marsala wine
salt and pepper to taste
1. Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop.
2. Heat the olive oil in a non-stick skillet over medium low heat and add the pork chops, thyme side down.
3. Sear 5-7 minutes per side, or the interior of the meat no longer bright pink.
4. Transfer to a warm plate. Pour off the fat from the skillet, return to the heat add the stock and wine. Bring to boil. Reduce the heat and cook until slightly thickened about 5-7 minutes. Spoon the sauce over the pork chops and serve.