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.