Weeknight pork chops

Time 20 minutes
Yields Serves 4
Weeknight pork chops

Pat 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.


Heat 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.


Pour 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.


Bring 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.


Remove 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.

Use medium (about 1-inch) or thick (about 1 1/2 -inch) chops; adjust cooking time accordingly.

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