Braised Pork Chops in Cream Thyme Sauce

2
Janin (MamiJ) Sayun

By
@Janin_Sayun

These tender pork chops are braised in milk, which is the base for the creamy sauce,no cream needed. Adapted from Martha Stewart. Posted for CQ '17.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-5
Prep:
5 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 2 Tbsp
    olive oil, light
  • 1 1/2 lb
    boneless pork chops
  • 2 c
    whole milk
  • 5 sprig(s)
    fresh thyme
  • 1 tsp
    fresh thyme leaves
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    water
  • 1 tsp
    salt and pepper, to taste

How to Make Braised Pork Chops in Cream Thyme Sauce

Step-by-Step

  1. Heat a large skillet (12 inch) over medium heat. Add olive oil. season porck chops with salt and pepper. Working in batches, add pork chops to skillet, without crowding. Brown on both sides, about 2 or 3 minutes per side. Transfer browned chops to a plate and set aside.
  2. Carefully skim off fat from juices in skillet, and return to medium heat. Place porck chops and any juices back in skillet and add milk and thyme sprigs. Bring to a boil, and cover. Reduce heat to lowest. Turn chops once, and cook until meat is well-cooked and tender, about 40 minutes.
  3. Transfer pork chops to a serving platter, cover to keep warm. Keep skillet over medium heat, and bring liquid to a boil. In a small bowl, whisk cornstarch and water. Using a whisk, add dissolved cornstarch to liquid in pan, simmer for a minute. Taste, and add salt and pepper, if needed. Transfer sauce to blender and pour over reserved pork chops. Sprinkle thyme leaves before serving. Serve warm.

Printable Recipe Card

About Braised Pork Chops in Cream Thyme Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German




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