Best 11 Thyme Pork Chops Recipes

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE

Steps:

• Put pork in large glass baking dish.
• Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
• Cover and refrigerate at least 1 hour,& up to 1 day.
• Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
• Heat oil in large nonstick skillet over high heat.
• Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
• Return all pork to skillet.
• Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
• Transfer chops to platter.
• Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
• Season with salt and pepper, then pour sauce over pork and serve.

PORK CHOPS WITH CRANBERRY-THYME PAN SAUCE

Steps:

• Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

THYME-MARINATED PORK CHOPS

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°.

THYME & GARLIC PORK CHOPS WITH EGG NOODLES IN SOUR CREAM SAUCE

Steps:

• Place a large pot of salted water onto boil. Heat the vegetable oil in a large straight sided skillet over medium high heat. Rub the pork chops on both sides with the cut side of the halved garlic. Then season both sides with salt and pepper and sprinkle with 1 tsp thyme. You can use more if you like the flavor. Place the pork chops in the skillet and allow them to brown. About 5 minutes on each side - more or less depending on your cook top. When they're golden brown and firm to the touch you know you're done. Remove the pork chops and place them on a plate to rest. Add the onions to the skillet and let saute for a few minutes then add the garlic and remaining thyme and cook until the onions are translucent. Dissolve the bullion cube in the boiling water. Combine the flour and the sour cream. Add the egg noodles to the boiling water. Add the beef bullion water to the skillet. Make sure you scrape up all the yummy bits! Add the sour cream to the skillet and combine well. Season the sauce with salt & pepper to taste. Drain the noodles and toss them with the sauce. Serve!

PORK CHOPS WITH CRANBERRY-THYME SAUCE -CROCK POT RECIPE

Steps:

• Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
• Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
• Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.

BONELESS PORK CHOPS WITH MUSHROOM & THYME

Steps:

• 1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 - 3 minutes per side. Transfer to serving plate; tent with foil to keep warm. 2. Swirl oil into the pan, add shallot and cook, stirring until soft, about 30 seconds. Add mushrooms, and cook stirring occasionally, unitl they soften and begin to brown, about 2 minutes. Add stock and cook for 15 second. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the suace is thickened and slightly reduced, 1 - 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

CREAM OF MUSHROOM AND THYME PORK CHOPS

Steps:

• Put pork chops in frying pan.
• Season with salt, pepper, thyme, and onion salt.
• Over medium high heat, brown chops on each side for about 7-9 minutes.
• Add cream of mushroom soup, put on lid an simmer for 5 minutes.
• I usually have mashed potatoes for the gravy-- it is wonderful!

PORK CHOPS WITH CREAMY MUSTARD THYME SAUCE

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Melt 2 T butter in an oven-proof skillet over medium heat. Add mushrooms and saute until soft and lightly browned, about 6 minutes. Remove from pan and set aside.
• 3. Melt remaining butter in the same skillet over low heat. Add shallot and saute gently until soft, about 8-10 minutes. Remove from pan and set aside.
• 4. Season pork chops with salt and pepper. Heat the same skillet over medium-high heat and sear pork chops on one side, about 2 minutes. Turn and sear the other side, roughly the same time. Remove from heat and set aside.
• 5. Return the same skillet to medium heat. Deglaze the pan with chicken broth, scraping bits from the bottom. Whisk in cream, thyme leaves, mustard and worschestershire. Simmer until well incorporated and slightly thickened, about 5 minutes. Stir in mushrooms and shallots. Return pork chops and juices to the pan. Spoon the sauce over the chops and turn off the burner.
• 6. Place the skillet in the preheated oven and finish for 20-35 minutes, depending on the thickness of the pork.

BREADED PORK CHOPS WITH THYME

Steps:

• Fill a large saucepan with 6 cups water. Add 1 cup salt, sugar, peppercorns, and orange zest. Bring to a boil over medium-high heat and cook until salt and sugar have dissolved; remove from heat and let brine mixture cool completely. Transfer to a large, deep bowl.
• Add pork chops to cooled brine mixture and transfer to refrigerator; let marinate for 1 hour.
• Preheat oven to 350 degrees. Fit a rimmed baking sheet with a rack and set aside.
• Remove pork from brine mixture and pat dry; season with salt and pepper.
• In a shallow dish, mix together panko, thyme, remaining 2 teaspoons salt, and 1/2 teaspoon black pepper; set aside. Place flour in a second shallow dish and egg in a third shallow dish.
• Carefully dredge each pork chop in flour, shaking off any excess. Then dip each pork chop in egg to fully coat. Finally, dredge pork chops in panko mixture to coat, shaking off any excess.
• Heat safflower oil in a large skillet over medium heat. Add pork chops to skillet and cook, turning once, until golden brown, 3 to 5 minutes per side. Transfer pork chops to prepared baking sheet and put in oven. Continue cooking until pork is cooked through, 5 to 7 minutes. Serve immediately.

BONELESS PORK CHOPS WITH MUSHROOMS & THYME

Steps:

• 1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm. 2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

THYME PORK CHOPS

Steps:

• 1. In a small bowl combine thyme, olive oil, zest, lime juice, garlic, salt, and pepper. Mix well.
• 2. Put pork chops in a shallow baking dish and pour mixture over the top. Turn chops to be sure they are coated with mixture on both sides. Put this into the refrigerator and allow to marinate for 1 to 4 hours.
• 3. Preheat grill or turn broiler on high. Cook for 13 to 15 minutes turning meat half way through cooking time. Serve with a salad and a side dish. Enjoy a delicious meal.