After Christmas feasting followed by New Year's feasting, yesterday felt like a good day to have something homey for dinner. These pork chops were tender and moist and tasted so good with the bok choy. Thyme is my favorite winter herb. I think it has a warm earthy flavor that suits rainy, windy weather.
This is a fast recipe - easily done in less than 30 minutes. I served it alongside roasted sweet potato wedges and garlicky green beans with tomatoes. Lots of vegetables - just what I love.
I cooked this recipe in one pan, keeping the greens hot until the chops were done. Two frying pans could also be used, but then you have two pans to wash.
Thyme Pork Chops with Mustard Sauce
3 thick boneless pork chops
dried thyme, salt and pepper
2-3 Tablespoons olive oil
1/2 medium onion, slivered
3 baby bok choy, sliced
1/4 cup white wine
1/2 cup chicken stock
1 Tablespoon Dijon mustard (peppercorn would be delicious)
2 Tablespoons cream (optional)
Heat 1 Tablespoon olive oil in skillet. Add slivered onions and sauté until tender crisp. Add the sliced bok choy and continue sautéing until onions are tender and bok choy is tender crisp - between 5 and 10 minutes. Remove the vegetables to a serving platter and keep warm.
Add 1-2 Tablespoons olive oil to skillet. Heat to medium. Sprinkle both sides of pork chops with dried thyme, salt and pepper. Place in skillet, cook until done, turning once, about 10 minutes. Place chops on top of onions and bok choy. Keep warm.
Deglaze the skillet with white wine, stirring up all the caramelized bits from the bottom of the pan. Whisk in the mustard and add the chicken broth. Reduce the liquid by about one half. Whisk in cream, if desired. Pour sauce over chops.