• 4 New York (top loin) pork chops (3/4-inch thick)
  • 2 teaspoons black pepper (coarsely ground)
  • 1/2 teaspoon dried thyme
  • 2 teaspoons vegetable oil
  • 2 teaspoons worcestershire sauce


  1. Coat chops with pepper and thyme. Heat oil in large heavy skillet over medium-high heat. Add chops and brown 3-4 minutes per side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops from pan, keep warm. Add Worcestershire sauce to pan, stirring constantly to remove any pan juices and brown bits on bottom of skillet. Pour accumulated juices over chops and serve.
  2. Serves 4.
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