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Thyme-Marinated Pork Chops

 Thyme-Marinated Pork Chops
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.
2 ServingsPrep: 15 min. + marinating Cook: 20 min.


  • 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.
Nutritional Facts: One pork chop equals 287 calories, 13 g fat (4 g saturated fat), 81 mg cholesterol, 269 mg sodium, 7 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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Thyme-Marinated Pork Chops (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.