Smothered Pork Chops with Thyme
A hearty dish with a delicious pan sauce makes these smothered pork chops with thyme a dinner that’s sure to please.
It’s fall and time for some more hearty and filling dishes. I’m a fan of sauces and stews, they elevate a dish and also make the meat very tender. Sometimes pork dishes can be hit or miss, the pork is too dry and other times it can be fantastic. However, in this recipe the pork becomes tender in the delicious pan sauce, think cozy dinner. I’m reaching for this recipe throughout the fall and winter. Whether it’s when my kids come home to visit a small gathering, or just the two of us I know it will be a hit.Â
Why You'll Love This Recipe
- Other than using a small bowl for the sauce mixture, it’s made in one pan.
- Easy to find ingredients
- Can be made gluten and dairy- free
- Easy to make requiring no special skills
- A yummy pan sauce
Ingredients
Beef Broth – Use unsalted broth, and if you prefer bone broth that will also work.
Milk – Use regular or non-dairy milk ( I used unsweetened almond milk)
All-Purpose Flour/Cornstarch/Tapioca Starch/Arrowroot Starch – Use for thickening the sauce a bit.
Dijon Mustard – For a nice flavor boost
Salt – Regular table salt works fine in this recipe.
Pepper – Use fresh ground black pepper if you can.
Pork Chops – A boneless center cut pork chop or pork loin chop will ensure a tender meal. However, you can use any pork chop you have including bone in.
Paprika – Flavor enhancer
Thyme – Dried thyme, however, if you have fresh you can use that and increase the quantity to 1/2 tsp.
Onion – A white or yellow onion
Fresh Parsley – This is a topping for enhanced flavor if you don’t have any you can just skip it.
Olive Oil – Use a light extra-virgin olive oil
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Instructions
- Combine 1/4 cup of the beef broth, milk, flour, mustard, salt, and pepper in a small bowl, stir with a whisk and set aside.
- Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat.
- Add enough olive oil to coat the bottom of the pan. Add half of the pork to the pan; sauté each side of the pork until the pork is done, about 1 1/2 minutes depending on thickness. Remove the pork from the pan and repeat the procedure until all the pork is cooked.
- Reduced heat to medium and add the chopped onion, sauté for 4 minutes or until the onions are soft and lightly golden.
- Add remaining 3/4 cup of beef broth, bring to a boil and cook for 2 minutes.
- Add the milk mixture, stirring with a whisk.
- Add the pork back in, including the resting juices. Turn them to coat in the pan sauce and then let them simmer for 1-2 minutes.
- Sprinkle with the minced parsley.
Serving Suggestions
Serve with:
Some buttered or plain white or basmati rice
Wild rice or wild rice medley
A simple side salad
Recipe Substitutions
You can use low sodium beef broth or a beef bone broth.
Milk options – Regular, Fat-free, 2%, or non-dairy, unsweetened, unflavored almond milk can be used.
Flour options – All-purpose flour, cornstarch, arrowroot starch, tapioca starch
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Storage Tips
Store covered in the refrigerator up to 3 days. To re-heat, gently warm covered in a frying pan on the stovetop, if it seems a little dry add additional beef broth or water.
Smothered Pork Chops with Thyme
Materials
- 1 Cup Beef broth, unsalted Beef Stock or Bone Broth can be used
- 2 Tbsp Milk/Non-dairy milk
- 2 Tsp All-Purpose Flour, cornstarch, or arrowroot flour
- 2 Tsp Dijon Mustard
- 1/2 Tsp Salt
- 1/4 Tsp Freshly Ground Black Pepper
- 8 Pork Chops, center cut loin pork chops Can use bone in pork chops
- 1/2 Tsp Paprika
- 1/4 Tsp Thyme, dried Can substitute in 1/2 tsp of fresh thyme
- 4-5 Tbsp Olive Oil
- 1 Cup Onion, coarsely chopped
- 1 Tbsp Fresh Parsley, minced
Instructions
- In a small bowl combine 1/4 cup of beef broth, milk, flour, mustard, salt, and pepper; stir until combined and set aside.
- Sprinkle each side of the pork chop with paprika and thyme.
- Heat a large non-stick skillet with olive oil. Add half of the pork chops to the pan and sauté on each side until it's lightly browned and cooked through. Remove pork from the pan and repeat with remaining pork.
- Reduce the heat and add the chopped onion, you can add a bit more olive oil to the pan if needed. Sauté until the onions are lightly golden and soft.
- Add the remaining 3/4 cup of beef broth and bring to a boil.
- Add in the milk mixture, stirring with a whisk.
- Add in the cooked pork chops including the juices that have collected from the plate they were resting on. Turn the pork chops to coat them in the sauce, cook for 1 -2 minutes.
- Sprinkle with minced fresh parsley.
Notes
Nutrition
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