Pork Chops with Thyme Sauce
"This is a easy and delicious recipe for pork chops. Wonderful served with mashed potatoes, rice or flat noodles, green salad and rolls."
photo by teresas
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 pork chops, 1/2 inch thick
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 2 tablespoons flour
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3⁄4 cup white wine
- 1 teaspoon salt
directions
- Saute onion in butter.
- Remove onions and keep warm.
- Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat.
- Brown pork chops in pan with remaining butter, remove the chops.
- Add 1/2 cup wine to pan and bring to a boil.
- Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes.
- Remove pork chops and add remaining 1/4 cup wine to pan.
- Broil over high heat until reduced to a syrupy glaze.
- Pour sauce over chops and top with onions.
- Enjoy--.
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Reviews
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Yummy. We really enjoyed this simple dish. Loved the method and the seasonings. Thanks for sharing, BK. Made for CQ4. -
I love pork chops. I used herbs I had harvested from my garden - not quite fresh, but better than in the stores. The chops were moist, not dry. I did skip the onions, as I just didn't have any at home and my husband is not overly fond of them. Have two chops left, think they will be great for leftovers. -
Wonderful! I made the recipe as directed using fresh herbs. The chops were perfectly tender and the sauce was yummy. -
The sage and thyme made a delicious flavor combination. The pork chops were moist and savory. The light crust, wine glaze, and onions together made this down home comfort food. There is one chop left over in the refrigerator- I need to go hide it behind the Brussel sprouts, so it will be there for my lunch tomorrow. -
This falls in the comfort food category...we loved it...it's easy to prepare and delicious...thanks for posting it...:)
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Tweaks
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This was such an inviting Sunday meal on a dreary fall evening. I scaled this down to 2 servings and wish I'd made the full amount of sauce (especially the onions as they were quite good). Also switched the butter for half the amount of olive oil. Loved the thyme and sage combination and thought the flavor profiles were just right. For me, the white wine was a little to strong, in my case a lovely Cote de Rhone, and next time I'd probably do some combination of wine and broth. Like FlemishMinx, I added the onions to the sauce which allowed themto marry into the dish really well.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
