Thyme-Marinated Pork Chops Recipe
Thyme-Marinated Pork Chops Recipe photo by Taste of Home
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Thyme-Marinated Pork Chops Recipe

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A garlic and thyme marinade and a crisp bread-crumb coating enhance these juicy chops. "They're great for an everyday dinner or even when you want to have a special meal for two," says Allyson Harms of Edmond, Oklahoma.
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 287 calories, 13g fat (4g saturated fat), 81mg cholesterol, 269mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.


  1. 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.
  2. 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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pattyntodd User ID: 6430210 254474
Reviewed Sep. 22, 2016

"I copied this recipe into my recipe file years ago. Just tried it for the first time last night. We really liked it & I will definitely make this again."

JMartinelli13 User ID: 92779 232913
Reviewed Sep. 15, 2015

"One of my favorite ways to make chops. I also use boneless or thin cut and just reduce the cooking times. Always a winner."

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