Thyme Marinated Pork Chops Recipe

  • 1/2 cup white wine or chicken broth
  • 2 tablespoons fresh thyme leaves, divided
  • 2 cloves garlic, minced
  • 2 each bone-in pork loin chops (7 ounce each)
  • 1/2 cup soft bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
In ziploc bag, combine wine or broth, 1 T. 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 shallow bowl, combine bread crumbs, salt, pepper, and remaining thyme. Coat pork chops on both sides with crumb mixture.

In nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and meat thermometer reads 160°.

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