Braised Pork Chops in Cream Thyme Sauce
Janin (MamiJ) Sayun
2 Tbspolive oil, light
1 1/2 lbboneless pork chops
2 cwhole milk
5 sprig(s)fresh thyme
1 tspfresh thyme leaves
1 tspsalt and pepper, to taste
How to Make Braised Pork Chops in Cream Thyme Sauce
- 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.
- 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.
- 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.