Recipes from the Collection of Mark and Danielle Hughes

Pork chops with garlic and thyme

Serves 4

4 medium boneless loin pork chops (see Note)
2 cloves garlic, divided use
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon, plus 2 teaspoons butter, divided use
1 tablespoon olive oil
3/4 cup high-quality chicken broth
2 sprigs thyme
2 tablespoons chopped parsley or chervil

Pat any excess moisture from the surface of the pork chops. Cut 1 clove of garlic in half and rub both sides of the chops with it. Season both sides with salt and pepper.

Heat 1 tablespoon each of butter and oil in a large, heavy skillet over medium-high heat. Add the pork chops and sear 3 to 4 minutes per side until browned. Remove pork chops to a plate and cover with foil to keep warm.

Pour off excess fat from skillet. Add the chicken broth, stirring to scrape up any browned bits from the bottom of pan. Crush 1 clove of garlic and add to skillet with thyme.

Bring the sauce to a simmer and cook until reduced to 1/2 cup, about 2 minutes. Add the chops back to the pan and cook 1 to 2 minutes to finish cooking. Remove the chops from the skillet.

Remove the garlic and thyme. Add the remaining 2 teaspoons butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon the sauce over the chops.

Sprinkle with parsley or chervil and serve.

Note: Use medium (about 1-inch) or thick (about 1 1/2-inch) chops; adjust cooking time accordingly.

Per serving: 223 calories, 17g protein, 17g fat (7g saturated), 1g carbohydrate, 148mg sodium, 68mg cholesterol, 0g dietary fiber.

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