4 boneless Armour pork loin chops, 3/4-inch thick
2 teaspoons ground black pepper
1/2 teaspoon thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire sauce
Servings: 4
Coat chops with pepper and thyme. Heat oil in large skillet over medium-high heat. Add chops, cook to brown one side (2-3 minutes); turn to brown other side. Remove chops from pan; keep warm. To deglaze skillet, add Worcestershire sauce to hot pan, stir constantly to remove pan juices cooked to bottom of skillet. Pour accumulated juices over chops and serve immediately.
Notes: Preparation: Fry
2 teaspoons ground black pepper
1/2 teaspoon thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire sauce
Servings: 4
Coat chops with pepper and thyme. Heat oil in large skillet over medium-high heat. Add chops, cook to brown one side (2-3 minutes); turn to brown other side. Remove chops from pan; keep warm. To deglaze skillet, add Worcestershire sauce to hot pan, stir constantly to remove pan juices cooked to bottom of skillet. Pour accumulated juices over chops and serve immediately.
Notes: Preparation: Fry
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