Pork chops can be tricky to cook. So to avoid drying them out, cook them slowly with a watchful eye. The sauce will provide a bit of a smoky flavor. Marsala is a fortified wine that usually comes sweet or dry. Choose the dry wine for this dish.
Serves 4
Ingredients
Kosher salt and freshly ground black pepper
1/2 teaspoon dried thyme
4 pork chops, bone in, trimmed of fat (about 1.5 pounds)
1 tablespoon extra-virgin olive oil
1 cup low-sodium chicken broth
1 cup Marsala wine
Instructions:
Combine the salt and pepper and dried thyme and rub on the pork chops. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.