Best Garlic Thyme Pork Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THYME & GARLIC PORK CHOPS WITH EGG NOODLES IN SOUR CREAM SAUCE



THYME & GARLIC PORK CHOPS WITH EGG NOODLES IN SOUR CREAM SAUCE image

Categories     Pork     Dinner

Yield 4 people

Number Of Ingredients 12

4 bone-in pork chops, at room temperature
2 tablespoon vegetable oil
1 1/2 teaspoon dried thyme, divided
1 onion, chopped
1 clove garlic, halved
2 cloves garlic, minced
1/2 cup boiling water
1 beef bullion cube
1 cup sour cream
1 tablespoon all purpose flour
1/2 package egg noodles
salt & pepper to taste

Steps:

  • Place a large pot of salted water onto boil. Heat the vegetable oil in a large straight sided skillet over medium high heat. Rub the pork chops on both sides with the cut side of the halved garlic. Then season both sides with salt and pepper and sprinkle with 1 tsp thyme. You can use more if you like the flavor. Place the pork chops in the skillet and allow them to brown. About 5 minutes on each side - more or less depending on your cook top. When they're golden brown and firm to the touch you know you're done. Remove the pork chops and place them on a plate to rest. Add the onions to the skillet and let saute for a few minutes then add the garlic and remaining thyme and cook until the onions are translucent. Dissolve the bullion cube in the boiling water. Combine the flour and the sour cream. Add the egg noodles to the boiling water. Add the beef bullion water to the skillet. Make sure you scrape up all the yummy bits! Add the sour cream to the skillet and combine well. Season the sauce with salt & pepper to taste. Drain the noodles and toss them with the sauce. Serve!

GARLIC-THYME PORK CHOPS



Garlic-Thyme Pork Chops image

There won't be any doubt about what's for dinner when broiling pork chops fill the kitchen with the smell of thyme, garlic, and apple.

Provided by Alan in SW Florida

Categories     Pork

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs pork loin chops (4 chops, cut 1 1/4 to 1 1/2 inches thick) or 3 lbs rib chops (4 chops, cut 1 1/4 to 1 1/2 inches thick)
3 medium red onions, quartered
1 cup apple juice or 1 cup dry vermouth
1 teaspoon cornstarch
1 teaspoon cold water
1 tablespoon olive oil
3 garlic cloves, minced
3 tablespoons snipped fresh thyme or 1 1/2 teaspoons dried thyme, crushed
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
fresh thyme sprig (optional)

Steps:

  • Place pork chops on the unheated rack of a broiler pan. Arrange onions around pork chops. Set pan in oven and adjust oven rack so that top of meat is 4 to 5 inches from broiler element. Remove pan and chops. Preheat broiler. Return pan to the broiler and broil, without turning, for 9 minutes.
  • Meanwhile, for glaze, in a medium saucepan bring apple juice or vermouth to boiling; boil uncovered on high for 5 to 6 minutes or until reduced to 1/2 cup.
  • Meanwhile, combine cornstarch with cold water; stir into apple juice or vermouth. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the fresh thyme or 1 teaspoon of the dried thyme, the pepper, and salt. Remove 2 tablespoons of the glaze and set aside. Turn pork; broil 9 to 13 minutes more or until juices run clear. Using a pastry brush, coat pork chops and onions with glaze during the last 5 minutes of cooking.
  • Remove onions to a small serving bowl. Remove pork chops to serving platter or dish. Stir the reserved glaze and the remaining thyme into onions. Pass with pork chops. Garnish with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 1190, Fat 88, SaturatedFat 32.2, Cholesterol 292.4, Sodium 388.5, Carbohydrate 17.5, Fiber 1.6, Sugar 10.3, Protein 77.5

Related Topics