I am beginning to realize something about myself: if a meat comes with a sauce on it, I will probably love it. Any kind of sauce will do, but if a menu item says the words “creamy” and “sauce” together, I’m pretty much sold. Examples include “creamy mushroom sauce,” “creamy lemon sauce,” “creamy alfredo sauce” and more!
This particular sauce could be classified as a “creamy butter and herb sauce,” and it’s delicious! The pork was really good, but the sauce is definitely what makes this dish (in my opinion). As you can see, I served this with mashed potatoes and ladled some sauce on top as a gravy. Oh…it was so yummy. I highly recommend mashed potatoes as a side dish so that you could use the sauce as gravy. We loved the flavors and even the smells of this dish! Thyme just makes the kitchen smell so good. Definitely a good weeknight meal.
Pan Seared Thyme Pork chops
Source: Of Pots and Pens
4 pork chops
4 teaspoons dry thyme
1/2 cup dry white wine + a little more
2 tablespoon flour
2 tablespoon milk
4 tablespoons butter
salt and pepper
Rub the pork in salt, pepper and 1 teaspoon of dry thyme. Rub the thyme between your hands to release the oils and aroma.
Heat a skillet with olive oil. When it’s hot, add the pork chops and let them sear until each side is a light brown color.
Add just enough white wine to cover the bottom of the pan. Turn the heat down and cover the pork chops with a lid about about eight to ten minutes, or until cooked through.
When the pork is done, remove it from the pan.
Add the 1/2 cup of wine, the rest of the thyme, milk and butter. Whisk until blended and butter is melted. Let the sauce simmer, and while constantly whisking, sprinkle flour in until well blended.
When it begins to thicken, turn the heat off. Top the pork chops with the sauce and serve.