Smothered Pork Chops with Thyme

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Smothered Pork Chops with Thyme

Smothered Pork Chops with Thyme

Yields: 4 Servings 

Ingredients:

  • 1 cup beef stock divided
  • 2 tablespoons whole milk
  • 2 teaspoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 cup onion coarsely chopped
  • 1 tablespoon fresh parsley, minced

 

Preparation:

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.

Smothered Pork Chops with Thyme    

Sprinkle one side of each pork chop with paprika and thyme. Heat a large cast iron skillet over medium-high heat with extra-virgin olive oil.

Smothered Pork Chops with Thyme

Add the pork to skillet; sauté 1 1/2 minutes on each side or until pork is done and lightly browned.

Smothered Pork Chops with Thyme    Smothered Pork Chops with Thyme

Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden.

Smothered Pork Chops with Thyme    Smothered Pork Chops with Thyme

Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes.

Smothered Pork Chops with Thyme    Smothered Pork Chops with Thyme

Add milk mixture, stirring with a whisk.

Smothered Pork Chops with Thyme    Smothered Pork Chops with Thyme

Add pork, turning to coat; cook 1 minute.

Smothered Pork Chops with Thyme    Smothered Pork Chops with Thyme

Sprinkle with minced parsley.

Smothered Pork Chops with Thyme

 

Tools Used: 

 

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Smothered Pork Chops with Thyme

  • Author:
  • Yield: 4 Servings
  • Category: Pork

Ingredients

  • 1 cup beef stock divided
  • 2 tablespoons whole milk
  • 2 teaspoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 cup onion coarsely chopped
  • 1 tablespoon fresh parsley, minced

Instructions

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.

Sprinkle one side of each pork chop with paprika and thyme. Heat a large cast iron skillet over medium-high heat with extra-virgin olive oil. Add the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned.

Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden.

Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes.

Add milk mixture, stirring with a whisk.

Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.

Nutrition

  • Serving Size: 4
  • Calories: 893
  • Sugar: 1.2g
  • Sodium: 1284mg
  • Fat: 39.9g
  • Saturated Fat: 12.7g
  • Trans Fat: 0g
  • Carbohydrates: 9.4g
  • Fiber: 0.7g
  • Protein: 127.5g
  • Cholesterol: 451mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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