Peppered Pork Chops
This is so simple and satisfying, you'll make this dish often. Serve with steamed green beans, mashed potatoes, a fruit salad and crusty dinner rolls.
4 boneless pork loin chops, about 3/4-inch thick
2 teaspoons coarsely ground black pepper
1/2 teaspoon dried thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire sauce
- Coat chops with pepper and thyme. Heat oil in large heavy skillet over medium-high heat. Add chops, cook to brown one side (2 to 3 minutes); turn to brown other side. Remove chops from pan, keep warm.
- Add Worcestershire sauce to pan, stirring constantly to remove any pan juices and brown bits on bottom of skillet. Pour accumulated juices over chops and serve.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.