- 1/2 cup white wine or chicken broth
- 2 tablespoons fresh thyme leaves, divided
- 2 garlic cloves, minced
- 2 bone-in pork loin chops (7 ounces each)
- 1/2 cup soft bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 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 meat thermometer reads 160°. Yield: 2 servings.
Originally published as Thyme-Marinated Pork Chops in Light & Tasty August/September 2004, p62
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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